Sea Scallop and Peanut Stir Fry in a Thai Honey-Peanut Sauce
Recipe by: Wolfgang Hanau

Thai Honey-Peanut Sauce Divided
1 1/2 cups chunky style peanut butter
3/4 cup honey
3/4 cup coconut milk
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon garlic, finely chopped

In a large bowl or in a food processor combine all ingredients until well blended. Refrigerate covered, overnight to blend flavors. Serve at room temperature as an accompaniment to Stir-Fry.

Sea Scallop and Peanut Stir-Fry

4 cups cooked rice
3 pimento halves, diced 1/4" dice
4 tablespoons vegetable oil
24 sea scallops, medium size (or shrimp)
shanghai bok choi (also sold as baby bok choy), shredded
1 cup chives
2 cups blanched string beans
2 cups napa cabbage, shredded
2 cups baby spinach leaves
2 tablespoons vegetable oil
3/4 cup* Thai Honey Peanut Sauce (see above)
1 cup chopped, unsalted peanuts

Cook the rice (can be substituted with any rice: jasmine, Basmatic, etc.) until not quite done. Drain, set aside and gently fold into the diced pimientos. Blanche the string beans until tender. In a wok or large skillet stir-fry sea scallops and vegetables in hot oil for 3-5 minutes or until crisp tender. Add red pimientos, rice and stir-fry sauce; toss gently to coat. Heat through, sprinkle with chopped peanuts serve immediately with a side dish of Thai Honey peanut sauce and a sprig of baby spinach.

Yield: 6 (4 oz) servings