| |
|
| Yield: |
| 1 |
| Ingredients: |
| |
|
|
and spring vegetables |
|
60 ml
|
olive oil |
|
2 sm
|
leeks, white and tender green parts, well washed and thinly sliced |
|
2
|
cloves garlic, minced |
|
2 tsp
|
finely chopped, peeled fresh ginger |
|
1
|
red pepper, trimmed, seeded and julienned |
|
240 g
|
sugar snap peas, strings removed |
|
1/2 cup
|
chicken broth or clam broth |
|
1/2 tsp
|
salt |
|
0.8 kg
|
sea scallops (or small bay scallops), rinsed in cold water and |
|
|
patted dry |
|
|
Flour, for dredging scallops |
|
20 ml
|
cold unsalted butter, cut up |
|
40 ml
|
snipped fresh chives |
|
| Method: |
In a 10 inch covered saute pan, heat 1 tablespoon oil over medium heat. Add leeks, garlic and ginger, and cook, stirring frequently, until leeks are tender, about 7 minutes. Add red pepper and sugar snap peas and cook until vegetables are crisp-tender, about 3 minutes. Add broth and salt, and bring to a boil; remove from heat. Meanwhile, in a separate 14 inch non-stick skillet, heat remaining 2 tablespoons oil over medium-high heat. Dredge scallops in flour, shaking off excess, and saute, turning scallops over as they color, until golden brown and cooked through, about 2 minutes. Add scallops to vegetable mixture and swirl to combine. Remove pan from heat and swirl in butter until it has melted.
Add chives and serve.
|
|
| Rating: 0 |
Hits: 50 |
Rate this recipe: |
|
|
| |
| More recipes |
|
|
|
|
