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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sea scallops are larger than bay scallops and average about 1 1/2 inches in diameter. Ingredients:
6 ounces uncooked farfalle (bow tie pasta) |
1/4 cup reduced-fat peanut butter |
2 tablespoons brown sugar |
2 tablespoons low-sodium soy sauce |
2 tablespoons rice wine vinegar |
1/2 teaspoon crushed red pepper |
2 teaspoons vegetable oil |
1 pound sea scallops |
1 cup red bell pepper strips |
2 garlic cloves, minced |
cooking spray |
3 cups snow peas, trimmed |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. Combine peanut butter and next 4 ingredients, stirring well with a whisk. Set aside.
3. Heat oil in a large nonstick skillet over high heat until hot. Add scallops; sauté 2 minutes on each side or until browned. Remove from pan.
4. Coat bell pepper strips and garlic with cooking spray. Place pan over medium-high heat until hot; add bell pepper and garlic. Sauté 2 minutes; add snow peas, and sauté 2 minutes. Return scallops to skillet; add peanut butter mixture. Cook 2 minutes or until thoroughly heated.
5. Combine drained pasta and scallop mixture in a serving bowl; toss gently. Serve immediately.
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