Orange-Ginger Seared Scallops + Sugar Snap Pea Slaw

Recipe by The Gourmet RD

How about a fancy-looking dinner that only takes 20 minutes to prepare? Ahh yes, I got your attention.  I have always been a lover of scallops, and really all seafood, but before I learned how

Ingredients

• ½ tbsp sesame oil
• 2 tsp rice wine vinegar
• 1 tsp honey
• coarse salt and ground black pepper
• 1 cup sugar snap peas (thinly sliced)
• 5 radishes (julienned)
• 1 stalk green onion (thinly sliced)
• 1½ tbsp oil
• 1 lb sea scallops, cleaned
• coarse salt and ground black pepper
• zest and juice of 2 large oranges
• 2 tbsp brown sugar
• 2 piece ginger, peeled and cubed
• 1 tbsp butter

Method

1. In a medium bowl, whisk together sesame oil, vinegar, honey and salt and pepper, to taste. Stir in sugar snap peas, radishes and green onion. Set aside. Heat oil in a large skillet to medium-high heat. Dry scallops with paper towel. Season both sides of the scallop with salt and pepper. Once oil is hot, place scallops in the pan. Cook until bottom is browned and crispy, about 2 minutes, then flip and cook for an additional 2 minutes. Remove from the pan and place on a paper towel. Add orange zest and juice to the hot pan, the whisk in brown sugar. Place ginger in the pan. Simmer until slightly thickened, then whisk in butter. Remove ginger. Spoon sauce over scallops and serve topped with sugar snap pea slaw.

View the recipe instructions at The Gourmet RD