Sea scallops are larger than bay scallops and average about 1 1/2 inches in diameter.
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
3 cups snow peas, trimmed
How to Make It
Cook pasta according to package directions, omitting salt and fat.
Combine peanut butter and next 4 ingredients, stirring well with a whisk. Set aside.
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.
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.
Combine drained pasta and scallop mixture in a serving bowl; toss gently. Serve immediately.
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