Thai Scallops and Noodles
- 1 lb. Sea Scallops 8 oz.
- 1 lb. Angel Hair Pasta
- 1/4 Cup Chicken Broth
- 1 tbsp Fresh Cilantro
- 1 tbsp honey
- 2 tbsp Chunky Peanut butter
- 1 tbsp Soy Sauce
- 1/2 tsp NHHS Crushed Red Pepper
- 1 tbsp Chopped Garlic
- 1 tsp Fresh Minced Ginger
- 1/2 Cup Julienne Carrots
- 1/2 cup Julienne Green Onions
- 2 tbsp MOV Toasted Sesame Oil
- 1 tbsp MOV Honey Ginger White Balsamic
- 4 Cups Salad Greens
Cook pasta according to directions on box., drain and set aside.
In small bowl mix the Broth, Cilantro, Peanut Butter, Honey, Soy Sauce and crushed Red Pepper in to sauce, set aside.
In non-stick skillet saute Carrots, Onions, Garlic and Ginger in Sesame Oil until crisp-tender.
Combine Pasta, Sauce and Vegetables, toss mixture gently to coat evenly.
In non-stick skillet saute Sea Scallops in Sesame Oil until golden on each side.
Place small layer of greens on plate with Pasta and vegetable mix.
Put 4 - 6 Sea Scallops on top and drizzle with Honey Ginger Balsamic.