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Scallops with Lime Butter, Snow Peas, and Black Sesame Seeds

Serves: Makes 3 to 4 servings

Ingredients:

  • 8 ounces snow peas, trimmed and strings pulled off
  • 1 tablespoon flavorless vegetable oil
  • 1 teaspoon peeled, grated fresh ginger
  • 1 teaspoon grated fresh garlic
  • 1 pound small sea scallops or large bay scallops, about 1 inch in diameter
  • Coarse salt and freshly ground black pepper
  • ¼ cup freshly squeezed lime juice
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • ¼ teaspoon black sesame seeds, for garnish


Procedures:

"Virtually preparation free, scallops are one of nature’s gifts to the world of quick cooking. The only task that may be required is pulling off the tiny muscle from the side of the scallop that is sometimes left attached when the scallop is shucked. Other than that, scallops are ready to go when you get them home. The two most common varieties are sea scallops (1 to 2 inches in diameter) and bay scallops (½ to ¾ inch in diameter). Scallops cook quickly—in a minute or two—so it’s important to have all the ingredients prepped and the pan hot before you begin.
  1. Soak the snow peas in a medium bowl of ice water for 10 minutes, or until crisp. Drain well and set aside.


  2. Heat a 10-inch skillet over medium heat until hot. Add the oil, add the snow peas and cook, stirring and adjusting the heat as necessary to prevent browning, for 3 minutes, or until crisp-tender. Add the ginger and garlic and cook, stirring, for 30 seconds, or until fragrant. Using a slotted spoon, transfer to a plate.


  3. Add the scallops a few at a time to the hot skillet. Adjust the heat between high and medium-high to maintain a steady sizzle, so the outside of the scallops sear and the juices aren't released. Cook for 30 to 45 seconds, until golden. Turn with tongs and cook the other side for 30 to 60 seconds, until the scallops are just cooked through or their interior is opaque. Transfer to the side dish with the snow peas; sprinkle with salt and add a grinding of pepper.


  4. Add the lime juice to the hot skillet and boil over high heat for 1 minute, or until reduced by half. Remove from the heat and use a flat whisk to whisk in the butter a piece at a time, fully incorporating each piece before adding the next one. Whisk the sauce until smooth.


  5. Use the slotted spoon to transfer the snow peas and scallops to the skillet. Stir to blend into the sauce, and then transfer to a serving dish. Sprinkle with the sesame seeds and serve.

by Sur La Table & Andrews McMeel Publishing

 
 
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