Scallops with Walnut Thai Dipping Sauce

  • Yield: 2-4 servings
  • Prep: 10 mins
  • Cook: 10 mins


1/4cup California Walnut Butter (see recipe)
1/4cup nonfat yogurt
3tablespoons lime or lemon juice
1-1/2tablespoon low-sodium soy sauce
1teaspoon sesame oil
1/2teaspoon red pepper flakes
1pound scallops
1-- no-stick cooking spray
8-- green onions, thinly sliced
1/3cup chopped cilantro or parsley


  1. To make the dipping sauce, in a small bowl blend together the Walnut Butter, (yogurt, if needed), lime juice, soy sauce, sesame oil and pepper flakes, set aside.
  2. Spread the green onions and cilantro on a serving platter.  Pat the scallops dry with paper towels.  Coat a large skillet, preferable nonstick, with no-stick cooking spray and place over a moderate heat.  Add the scallops and stir and toss them in the hot pan for 3-4 minutes, until they are lightly browned and cooked through.
  3. Place the scallops on top of the green onions and cilantro and drizzle with some of the sauce.  Pass the remaining sauce at the table

Nutritional Info *per serving

  • Calories 450
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2g
  • Cholesterol 110mg
  • Sodium 2660mg
  • Potassium 1550mg
  • Carbohydrate 34g
  • Fiber 4g
  • Sugars 9g
  • Protein 62g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 60%
  • Calcium 25%
  • Iron 25%