Seared Scallops With Sugar Snap Peas And Radishes Recipes

SEARED SCALLOPS WITH SUGAR SNAP PEAS AND RADISHES

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.

SCALLOP AND SNAP PEA STIR-FRY

Steps:

• In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
• Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
• Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.

SEA SCALLOPS WITH SUGAR SNAP PEAS

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.

SEARED SCALLOPS WITH BACON & SUMMER SALAD

Steps:

• Heat grill to medium heat.
• Grill corn 10 to 12 min. or until tender and lightly charred, turning occasionally. Cool.
• Meanwhile, toss scallops with pepper and 1 Tbsp. oil until evenly coated. Grill 2 min. on each side or until scallops are opaque. Remove from grill.
• Mix sugar and A.1. until blended. Place bacon in single layer on 2 stacked large sheets heavy-duty foil; brush bacon with sugar mixture. Fold up sides of foil to make rim. Grill 6 min. or until bacon is crisp, turning occasionally. Remove from grill; drain on paper towels.
• Cut kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and remaining oil; mix lightly. Stir in cilantro, lime zest and juice.
• Break each bacon slice into thirds; place over scallops. Serve with vegetable mixture.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS

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.

SCALLOPS AND SNAP PEAS

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.

SEARED SCALLOPS WITH CELERY AND GOLDEN RAISIN SALAD

Steps:

• Preheat oven to 500 degrees. Whisk together lemon zest, juice, mustard, and sugar. Stream in olive oil and season with salt and pepper. Add celery, parsley, and raisins. Toss to combine. Season again with salt and pepper.
• Heat a medium skillet over high and swirl in safflower oil. When oil shimmers, season scallops with salt, then sear, larger side down, in a single layer. Cook without moving, until underside is golden and a crust has formed, 2 minutes. Add butter and thyme and transfer to the oven. Cook 1 to 2 minutes more. Serve scallops, seared-side up, drizzled with pan juices, alongside celery salad.