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Thai Scallops and Noodles

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Thai Scallops and Noodles
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Go for the peanut sauce! Reduced-fat peanut butter spread drastically reduces the fat in this Thai-flavored noodle dish.
Updated Sep 20, 2016

Ingredients

  • 1 package (7 oz) spaghetti, broken in half
  • 5 cups fresh broccoli pieces or 1 bag (12 oz) frozen broccoli cuts, thawed
  • 3/4 lb fresh or frozen (thawed) bay scallops or quartered sea scallops
  • 1/2 cup reduced-fat peanut butter spread
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon red pepper sauce
  • 2 tablespoons unsalted dry-roasted peanuts, finely chopped

Steps

  • 1
    Cook spaghetti as directed on package—except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
  • 2
    Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
  • 3
    Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Scallops are a source of magnesium, which helps send signals to the muscles via the nervous system.

Nutrition

360 Calories, 11g Total Fat, 20g Protein, 44g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
710mg
30%
Potassium
520mg
15%
Total Carbohydrate
44g
15%
Dietary Fiber
5g
19%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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