Mealime recipe · lives on in MealPot
Thai Scallop & Veggie Sauté with Spicy Peanut Sauce
- 30 min
- 2–6 servings
- 734 kcal / serving
A quick Thai-inspired stir-fry with seared scallops, crisp vegetables, and a creamy peanut sauce served over rice. The combination stays fresh and satisfying for a weeknight dinner.
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Ingredients
- 1 cupbasmati rice
- 1 crownbroccoli
- 1 mediumcarrot
- 16 fl ozchicken or vegetable broth
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½lime
- ¾ lbsea scallops
- 1 mediumyellow onion
- 1 mediumzucchini squash
- carrots
- yellow onions
- limes
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, natural peanut butter, salt, sesame seeds, soy sauce
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Rinse the rice in cold water using a colander, then transfer it to a small saucepan with the broth. Bring to a boil over high heat.
- Once boiling, stir, cover, and reduce the heat to low. Cook until the liquid is absorbed, then remove from heat and let it rest, still covered, for 5 minutes.
- Wash and dry the broccoli, carrot, onion, and zucchini; break the broccoli into florets and keep the stems, slice the zucchini into ¼-inch rounds, and cut the carrot into ¼-inch rounds; separate the onion into half rings.
- Preheat a nonstick skillet over medium-high heat.
- In a medium bowl, juice the lime and add the minced garlic and ginger; set the mixture aside.
- Add the broccoli, zucchini, carrot, and onion to the hot skillet. Sauté, stirring occasionally, until the vegetables are crisp-tender, about 7–9 minutes. Transfer them to a medium bowl.
- In the same bowl with the lime, garlic, and ginger, whisk in the peanut butter, soy sauce, water, and crushed red pepper until smooth; set the dressing aside.
- Pat the scallops dry with a paper towel, then season with salt and pepper. Return the skillet to heat, add a little oil, and sear the scallops in a single layer until browned and opaque, 1–2 minutes per side.
- To serve, divide the rice into bowls, top with the sautéed vegetables and scallops, drizzle with the peanut sauce, and sprinkle with sesame seeds.
Two tips
- Prep the vegetables ahead and store them in the fridge so dinner comes together quickly.
- If desired, add an extra squeeze of lime or a pinch more crushed red pepper to brighten or sharpen the sauce, or serve leftovers with a fresh squeeze of lime.
Nutrition per serving
- Calories
- 734 kcal
- Protein
- 42 g
- Carbs
- 105 g
- Fat
- 17 g
- Fiber
- 8 g
- Sodium
- 808 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.