Number Of Ingredients 9 Steps:
In a large nonstick skillet over high heat, warm oil, about 1 minute; swirl to evenly coat bottom of pan. Add scallops, flat side down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to plate. Reduce heat to medium; add onion, and cook, stirring, until browned, 1 to 2 minutes. Add ginger, snap peas, and 1/2 cup water; cook, stirring occasionally, until vegetables are crisp-tender and water has evaporated, about 3 minutes. Remove from heat; add scallops, lime juice, chili sauce, and cilantro leaves. Toss to evenly coat. Season with salt, if desired.
Number Of Ingredients 15 Steps:
Make the salad: In a large bowl, whisk to combine oil, vinegar, mustard, salt, and pepper. Add pepper cress, pea shoots, flowers, and beets, but do not toss to coat. Set aside. Prepare the peas and radishes: Bring a small saucepan of water to a boil. Add peas, and blanch for 2 minutes. With a slotted spoon, remove from pot, and set aside. Blanch radishes for 2 minutes, and add to snap peas. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add 1 tablespoon water, the peas, and radishes. Cook until water evaporates and butter coats vegetables, about 2 1/2 minutes. Season with salt and pepper. Meanwhile, cook the scallops: Heat a large nonstick skillet over medium-high heat. Season scallops with salt. Working in batches if necessary so as not to crowd pan, sear scallops until golden brown, 2 to 3 minutes per side. Transfer to a platter to keep warm. Season second side with salt and pepper. To the hot pan, add remaining 2 tablespoons butter and the orange zest and juice. Cook until butter is melted and flavors are combined, about 1 minute. Pour sauce over scallops. Toss the salad. Arrange scallops, salad, and sauteed vegetables on dinner plates. Garnish with chive flowers, if desired. Serve immediately.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.
Time 14m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat wok over medium heat, add the oil and swirl to coat the surface of the wok. Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent. Add the peas and cook for 1 minute. Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted. Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through. Serve with rice.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Pluck off the ends of the peas and discard. Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside. In a large nonstick skillet or wok, heat olive oil over high heat. Add snap peas and red peppers and cook, stirring and tossing, for 2 minutes. Add scallops and salt and pepper. Cook for one minute, stirring and tossing. Add shallots, garlic, vodka, lemon juice, cream and the coriander. Cook and stir for about 3 minutes or until scallops are heated through. Do not overcook. Serve immediately.
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
In a large nonstick skillet or wok, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the red pepper pieces and the snow peas. Cook, stirring and tossing, about 4 minutes. Season with pepper flakes, salt and pepper. When the red peppers and snow peas are nearly cooked, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Over high heat add the scallops, shallots, liqueur, lemon juice, coriander, salt and pepper. Cook, stirring, about 2 minutes. Cook until the scallops are heated through. Do not overcook. Serve immediately.
More about “sea scallops with sugar snap peas recipes”
Yield 4 servings Number Of Ingredients 16 Steps:
Prepare marinade and marinate shrimp and scallops in the fridge for 3-4 hours. Mix together skillet ingredients (except milk and snow peas) in a wide skillet on medium-high. Then, add shrimp and cook in sauce for 3 minutes per side. let rest 3 min each side then flip in sauce Add snow peas and milk and let simmer. Remove from heat and let sit for 5 minutes. Cook again on low heat until sauce thickens and reduces down. Serve plain or alongside steamed rice. Enjoy!
