Thai Scallops and Noodles

Thai Scallops and Noodles

What You Will Need:

1 lb. Sea Scallops

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 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 Patricia & Paul Toasted Sesame Oil

1 Tbsp Patricia & Paul Honey Ginger White Balsamic

4 Cups Salad Greens

Cook pasta according to directions on box, drain and set aside.

In a small bowl, mix the broth, cilantro, peanut butter, honey, soy sauce and crushed red pepper into a sauce, set aside.

In a non-stick skillet, saute carrots, onions, garlic and ginger in the sesame oil until crisp tender.

Combine pasta, sauce and vegetables, toss mixture gently to coat evenly.

In a non-stick skillet, saute sea scallops in sesame oil until golden on both sides.

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.