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Fast! Prep: 10 min; Cook: 16 min

1 (7-ounce) package spaghetti, broken in half
5 cups broccoli pieces or 1 bag (16 ounces) frozen cut broccoli, thawed
3/4 pound bay scallops or quartered sea scallops
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon red pepper sauce
2 tablespoons dry-roasted peanuts, finely chopped


1. Cook spaghetti as directed on package - except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white.

2. While spaghetti, broccoli and scallops are cooking, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.

3. Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts.

If you can’t find bay scallops at your supermarket or seafood shop, the larger sea scallops will work equally well - just cut them into fourths.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.