Scallop and Snap Pea Stir Fry

By nlhartman

Ingredients

• 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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

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.