Instructions: Seafood Alternatives: strips of mahi-mahi, halibut, shrimp, lobster meat Rinse the scallops and pat dry. Slice large scallops in 1/4-inch-thick rounds; leave bay scallops whole. In a small bowl, whisk together the milk, peanut butter, soy, lime juice, sugar, cornstarch and cayenne. Set aside.

Heat a wok or large frying pan over high heat. Add half of the oil. Add the scallops and cook, stirring occasionally, until opaque through the center, 3 to 5 minutes. Take the scallops from the pan and set aside.

Add the remaining oil and heat. Add the ginger and garlic and stir 30 seconds. Pour in the milk mixture and heat to boiling. Pour into a small bowl (chill if desired).

In a large bowl, combine the scallops, cabbage, carrot and cucumber. Toss with the peanut sauce and spoon the mixture into the pita bread halves.

This recipe yields 4 to 8 servings.

Comments: Vegetables with spicy peanut sauce is an Indonesian specialty. You might also try folding the filling into flour tortillas or crepes.

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