Ingredients
1 tablespoon cornstarch1 can (14-1/2 ounces) vegetable broth2 tablespoons creamy peanut butter1 to 2 tablespoons Thai chili sauce1 pound sea scallops2 tablespoons canola oil, divided1 small onion, sliced1 large sweet red pepper, julienned1/2 cup salted cashews2 garlic cloves, minced1 can (8-3/4 ounces) whole baby corn, drainedHot cooked angel hair pasta, optional
Preparation
In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside.
In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until firm and opaque. Remove with a slotted spoon and keep warm.
In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired.
