7/21/10

Scallop and Snap Pea Stir Fry



Recipe from MarthaStewart.com
http://www.marthastewart.com/recipe/scallop-and-snap-pea-stir-fry?&backto=true&backtourl=/photogallery/quick-better-than-takeout-recipes#slide_67

Ingredients

Serves 4
1 tablespoon olive oil
1 pound small sea scallops, side muscle removed
Coarse salt
1 small onion, halved and sliced 1/4 inch thick
1 tablespoon grated peeled fresh ginger
1/2 pound sugar snap peas, trimmed
2 tablespoons fresh lime juice
1/2 teaspoon Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves

Directions

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.

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