Scallop-Pasta Toss

Name: Scallop-Pasta Toss
Ingredients: 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; Cooking spray; 3 cups snow peas, trimmed

12 ingredients

5 steps

Ingredients

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
Cooking spray
3 cups snow peas, trimmed

Directions

1

Cook pasta according to package directions, omitting salt and fat.
2

Combine peanut butter and next 4 ingredients, stirring well with a whisk. Set aside.
3

Heat oil in a large nonstick skillet over high heat until hot. Add scallops; saute 2 minutes on each side or until browned. Remove from pan.
4

Coat bell pepper strips and garlic with cooking spray. Place pan over medium-high heat until hot; add bell pepper and garlic. Saute 2 minutes; add snow peas, and saute 2 minutes. Return scallops to skillet; add peanut butter mixture. Cook 2 minutes or until thoroughly heated.
5

Combine drained pasta and scallop mixture in a serving bowl; toss gently. Serve immediately.