Seared Scallops with Sugar Snap Pea Slaw
Pan-seared scallops paired with a crunchy, lemony sugar snap pea, cucumber and radish coleslaw
Servings: 4
Ingredients
- 1 1/2 pounds of large sea scallops tendons removed
- 2 tbsp. vegetable oil
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 1/4 tsp. lemon zest
- 2 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 8 ounces sugar snap peas strings removed, sliced thin on the bias
- 1 English cucumber halved lengthwise and sliced thin
- 4-6 radishes halved and thinly sliced
Instructions
- Place scallops on multiple layers of paper towels and top with additional paper towels, pressing gently to blot out the liquid. Let stand at room temperature for 10 minutes.
- Whisk mayo, chives, lemon zest, lemon juice, and salt in a large bowl. Add snap peas, cucumbers, and radishes and toss to coat. Set aside for serving.
- Heat 1 tbsp of vegetable oil in a large nonstick skillet over medium-high heat until a few drops of water (carefully) dripped in sizzle. Season scallops lightly with salt and pepper. Add half of the scallops and cook for 2 minutes without moving them, until well browned. Turn over and cook for another 1 1/2 - 2 minutes without moving until well browned on the second side. Transfer scallops to a serving platter and tent with foil. Repeat with the remaining scallops. Serve with slaw. Enjoy.
Notes
If your scallops smell fishy, place them in a large shallow bowl and pour milk over them. Let stand for 20 minutes. Then proceed with blotting dry and cooking per instructions.