Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.

Add half of the scallops to the skillet.

Stir-fry the scallops until they are firm and opaque.

Remove the cooked scallops from the pan and set aside.

Repeat steps 1-3 with another 1 teaspoon of olive oil and the remaining scallops.

In the same skillet, heat the remaining 1 teaspoon of olive oil over medium-high heat.

Add the broccoli florets, sliced onions, zucchini, and carrots to the skillet.

Stir-fry the vegetables until they are crisp-tender (about 7-9 minutes).

Stir in the Thai peanut sauce and salt.

Return the cooked scallops to the skillet with the vegetables and sauce.

Heat everything through until warmed.

Serve the Thai Scallop Saute over hot cooked rice.

Garnish with lime wedges, if desired.