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Thai Coconut Scallops with Rice Noodles


12-oz rice stick noodles thin or wide
1 lb. bay or sea scallops
olive oil or Oriental cooking spray
4 cloves fresh garlic finely minced or pressed
1/4 cup fresh purple or green basil, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup green onions, chopped
Sauce:
1 cup fat free half and half
2 teaspoons imitation coconut extract
2 tablespoons best quality peanut butter
1 tablespoon sake* or dry sherry
1/4 teaspoon Chinese chili sauce*
1/4 teaspoon salt
1 tablespoon fish sauce
1 tablespoon cornstarch
2 tablespoons lime juice


Rinse and drain scallops. If using sea scallops slice into 3 or 4 pieces and refrigerate until ready to cook. Soak rice noodles in hot water for 10 minutes or until soft, drain and set aside

For Sauce: Combine fat free half and half with imitation coconut extract, peanut butter, sake or sherry, chili sauce and salt; set aside. Combine cornstarch with an equal amount of water and set aside.

Preheat a stick-resistant or non-stick pan or wok lightly sprayed with cooking spray over medium-high heat for 1 to 2 minutes. Add garlic and sauté a few seconds, add scallops. Stir fry for 2 minutes. Add basil, mint and green onions and stir fry 30 seconds. Add drained rice noodles and sauce mixture mixing all ingredients together gently.

When mixture comes to a low boil, stir in a little of the cornstarch mixture to lightly thicken. Add lime juice and gently toss all ingredients together and serve immediately.

Yield: 4 servings at approximately 550 calories; 5.6 grams total fat; 1.1 gram saturated fat; 38 milligrams cholesterol; 86 grams carbohydrate; 4 grams dietary fiber; 27 grams protein; 313 milligrams sodium.

*These items can be found at your local Oriental market and are available in the specialty food sections of most larger supermarkets.

Traditional recipe made with coconut milk and peanut oil weights in at 725 calories and 30 grams total fat compared to 550 calories and 5.6 grams total fat

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