Scallops With Thai Sauce

• 1 tablespoon cornstarch
• 1 can (14-1/2 ounces) vegetable broth
• 2 tablespoons creamy peanut butter
• 1 to 2 tablespoons Thai chili sauce
• 1 pound sea scallops
• 2 tablespoons canola oil, divided
• 1 small onion, sliced
• 1 large sweet red pepper, julienned
• 1/2 cup salted cashews
• 2 garlic cloves, minced
• 1 can (8-3/4 ounces) whole baby corn, drained
• Hot cooked angel hair pasta, optional

1. In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside.
2. In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until firm and opaque. Remove with a slotted spoon and keep warm.
3. In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired.

cornstarch, vegetable broth, peanut butter, chili sauce, scallops, canola oil, onion, sweet red pepper, cashews, garlic, baby corn, hair pasta

Taken from www.tasteofhome.com/recipes/scallops-with-thai-sauce/ (may not work)