Snap Pea And Jicama Salad With Sea Scallops Food

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.

SNAP PEA SALAD

Steps:

• For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.

SNAP-PEA-AND-JICAMA SALAD WITH SEA SCALLOPS

Steps:

• To make the vinaigrette, combine the basil, mint and lime juice in a blender and process, stopping twice to scrape down the sides, until combined. With the blender running, slowly pour in the olive oil. Add the sugar, salt and pepper.
• To make the salad, bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until they just begin to soften, about 2 minutes. Drain and immediately plunge the peas into cold water to stop the cooking. When cool, drain again and combine with the jicama and mung-bean sprouts.
• Sprinkle the scallops with 1 teaspoon salt. Melt the butter in a heavy skillet over high heat. Sear the scallops until they are browned and just cooked through, about 1 1/2 minutes per side.
• Toss the salad with half of the dressing and transfer it to a serving platter or individual serving plates. Top the salad with the scallops, then drizzle both the scallops and the salad with the remaining vinaigrette and sprinkle with the mint and basil.

HERBY SNAP PEA AND RADISH SALAD

Steps:

• Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
• Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
• Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
• Serve immediately or refrigerate in an airtight container for up to 3 days.

ASIAN SCALLOP AND SNAP PEA SALAD

Steps:

• To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; sauté 2 minutes.
• Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer.
• Remove from heat, cool.
• Sautee the mushrooms in a little broth, wine or water just until cooked.
• To prepare the salad, steam or cook peas in boiling water 30 seconds. Drain and rinse in cold water.
• Combine blanched peas and remaining ingredients except sesame seeds.
• Drizzle dressing over salad, toss well. Sprinkle with toasted sesame seeds.
• Heat saute pan until hot. Sear Scallops 4 minutes on each side.

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.

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.

SNAP PEA SALAD

Steps:

• Combine all ingredients in a bowl.
• Let stand 10 minutes, tossing occasionally.

SNAP PEA SALAD WITH WHIPPED RICOTTA RECIPE - (4.5/5)

Steps:

• Bring a medium saucepan of water to a boil over high. Add peas and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise. Process ricotta and 1/2 teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter. Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon rind.