SCALLOPS WITH PEANUT SAUCE

1 Reynolds® Hot Bags Foil Bag,large size
2-1/2 cups coarsely shredded carrots
1-1/2 to 2 pounds sea scallops
2/3 cup teriyaki sauce
1/3 cup creamy peanut butter
1-1/2 teaspoons cornstarch
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2-1/2 cups fresh snow peas or sugar snap peas
Hot cooked whole wheat or regular spaghetti
sliced green onions
chopped roasted peanuts (optional)

PREHEAT grill to medium-high or oven to 450°F.
OPEN foil bag. Arrange carrots in foil bag in an even Layer; top with scallops. Combine teriyaki sauce, peanut butter, cornstarch, coriander and red pepper flakes; blend until smooth. Spoon sauce evenly over scallops; arrange snow peas on top of scallops in an even layer.
TO SEAL, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.
GRILL 15 to 17 minutes in covered grill OR BAKE 25 to 27 minutes in supporting pan in oven. USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Spoon scallops, vegetables and sauce over spaghetti, garnish with green onions and peanuts, if desired. Makes 5 to 6 servings.