Thai Scallop & Veggie Sauté with Spicy Peanut Sauce

Directions

1. Rinse the rice in cold water using a colander, then transfer it to a small saucepan with the broth. Bring to a boil over high heat.
2. Once boiling, stir, cover, and reduce the heat to low. Cook until the liquid is absorbed, then remove from heat and let it rest, still covered, for 5 minutes.
3. Wash and dry the broccoli, carrot, onion, and zucchini; break the broccoli into florets and keep the stems, slice the zucchini into ¼-inch rounds, and cut the carrot into ¼-inch rounds; separate the onion into half rings.
4. Preheat a nonstick skillet over medium-high heat.
5. In a medium bowl, juice the lime and add the minced garlic and ginger; set the mixture aside.
6. Add the broccoli, zucchini, carrot, and onion to the hot skillet. Sauté, stirring occasionally, until the vegetables are crisp-tender, about 7–9 minutes. Transfer them to a medium bowl.
7. In the same bowl with the lime, garlic, and ginger, whisk in the peanut butter, soy sauce, water, and crushed red pepper until smooth; set the dressing aside.
8. Pat the scallops dry with a paper towel, then season with salt and pepper. Return the skillet to heat, add a little oil, and sear the scallops in a single layer until browned and opaque, 1–2 minutes per side.
9. To serve, divide the rice into bowls, top with the sautéed vegetables and scallops, drizzle with the peanut sauce, and sprinkle with sesame seeds.