Thai Scallop Sauté

"This amazing dish is soo delicious and easy to make!" 

• 3 teaspoons olive oil, divided
• 500g pounds Digby Scallops
• 2 cups fresh broccoli florets
• 2 medium onions, halved and sliced
• 1 medium zucchini, sliced

• 4 small carrots, sliced
• 1/4 cup Thai peanut sauce
• 1/4 teaspoon salt
• Hot cooked rice
• Lime wedges, optional

Ingredients

Method

1. In a large skillet, heat 1 teaspoon oil over medium-high heat.

2. Add half the scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops.In same skillet, heat remaining oil over medium-high heat.

3. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt.

4. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges.

Prep 15m | Cook 20m | Ready 35m

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