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Scallops with Walnut Thai Dipping Sauce

Recipe by California Walnut Board

1/4 cup California Walnut Butter (see recipe)

1/4 cup nonfat yogurt

3 tablespoons lime or lemon juice

1-1/2 tablespoon low-sodium soy sauce

1 teaspoon sesame oil

1/2 teaspoon red pepper flakes

1 pound scallops

1 -- no-stick cooking spray

8 -- green onions, thinly sliced

1/3 cup chopped cilantro or parsley

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.
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.
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

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