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Chef Maxwell's

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

 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

Thai Honey Peanut Sauce

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

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.