SCALLOPS AND SNAP PEAS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
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.
Nutrition Facts : Calories 158 g, Fat 4 g, Fiber 2 g, Protein 20 g
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pearl seakgosing
[email protected]This dish is a great way to use up leftover scallops. I usually make it with frozen scallops and they turn out great. I like to add a little bit of lemon juice to the sauce.
Qadeer Awan
[email protected]I love this dish! The scallops are always cooked perfectly and the snap peas add a nice crunch. I usually serve this with a side of rice.
Abdulrahman Jamac
[email protected]This dish was easy to make and very flavorful. I used frozen scallops and they turned out great. I will definitely be making this again.
shukri maxamed
[email protected]I made this dish last night and it was a hit with my family! The scallops were cooked to perfection and the snap peas added a nice crunch. I will definitely be making this again.
Wisal mdk
[email protected]This dish was absolutely delicious! The scallops were cooked perfectly and the snap peas were still crisp and flavorful. I will definitely be making this again.