Ingredients
3 teaspoons olive oil, divided1-1/2 pounds sea scallops2 cups fresh broccoli florets2 medium onions, halved and sliced1 medium zucchini, sliced4 small carrots, sliced1/4 cup Thai peanut sauce1/4 teaspoon saltHot cooked riceLime wedges, optional
Preparation
In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops.
In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges.
