Chef Maxwell's Sea Scallop and Peanut Stir Fry in a
Thai Honey-Peanut Sauce

Thai Honey Peanut Sauce

1 ½ cups crunchy style peanut butter
¾ cup honey
¾ 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 white rice
3 pimiento halves, diced into ¼-inch pieces
4 tablespoons vegetable oil
24 sea scallops, medium size (or shrimp)
2 cups baby bok choy, shredded
1 cup chives
2 cups blanched string beans
2 cups napa cabbage, shredded
2 cups baby spinach leaves
¾ cup Thai Honey Peanut Sauce
1 cup chopped, unsalted peanuts

Cook the rice until not quite done. Drain and set aside. Blanch 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 sauce and red pimientos, tossing gently to coat. Heat through and stir in spinach. Sprinkle with chopped peanuts and serve immediately over rice with a side dish of Thai Honey Peanut Sauce and a sprig of baby spinach.