Peanut Powered Recipes

Sea Scallop and Peanut Stir Fry in a Thai Honey-Peanut Sauce

Thai Honey-Peanut Sauce Divided

  • 1 1/2 cups chunky style peanut butter
  • 3/4 cup honey
  • 3/4 cup coconut milk
  • 3 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon garlic, finely chopped

In a large bowl or in a food processor combine all ingredients until well blended. Refrigerate covered, overnight to blend flavors. Serve at room temperature as an accompaniment to Stir-Fry.

Sea Scallop and Peanut Stir-Fry

  • 4 cups cooked rice
  • 3 pimento halves, diced 1/4″ dice
  • 4 tablespoons vegetable oil
  • 24 sea scallops, medium size (or shrimp)
  • shanghai bok choi (also sold as baby bok choy), shredded
  • 1 cup chives
  • 2 cups blanched string beans
  • 2 cups napa cabbage, shredded
  • 2 cups baby spinach leaves
  • 2 tablespoons vegetable oil
  • 3/4 cup * Thai Honey Peanut Sauce (see above)
  • 1 cup chopped, unsalted peanuts

1. Cook the rice (can be substituted with any rice: jasmine, Basmatic, etc.) until not quite done. Drain, set aside and gently fold into the diced pimientos. Blanche the string beans until tender.
2. In a wok or large skillet stir-fry sea scallops and vegetables in hot oil for 3-5 minutes or until crisp tender. Add red pimientos, rice and stir-fry sauce; toss gently to coat. Heat through, sprinkle with chopped peanuts serve immediately with a side dish of Thai Honey peanut sauce and a sprig of baby spinach.

Yield: 6 4oz servings

Recipe by:
Wolfgang Hanau
West Palm Beach, FL

Recipe Courtesy of the Plains Peanut Festival Recipe Contest