Scallops with Thai Sauce

Ingredients

• 8.8 ounces baby corns whole drained canned
• 2 tablespoons canola oil divided
• 5 servings angel hair pasta hot cooked
• 1 tablespoon cornstarch 
• 2 tablespoons creamy peanut butter 
• 2  garlic clove minced
• 1 small onion sliced
• 1 large bell pepper sweet red julienned
• 0.5 cup roasted cashews salted
• 1 pound scallops 
• 1 tablespoons chili sauce 
• 14 ounces vegetable stock canned

Equipment

• bowl
• frying pan
• slotted spoon

Directions

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.
3. Remove with a slotted spoon and keep warm.
4. In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender.
5. Add garlic; cook 1 minute longer.
6. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
7. Add scallops and corn; heat through.
8. Serve with pasta if desired.