Saffron Scallops and Snow Pea Salad
Recipe by Ashlee Redger, Savory Spice Test Kitchen
Healthy Cooking
30-Minute Meals
"I never want scallops made without Saffron Salt again" was only one of the great comments heard in the Test Kitchen when we made this recipe! Enjoy this impressive dish as a fresh lunch or light dinner.
Serves
4 servings
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
For salad: 1 (12 oz.) package snow peas, sliced diagonally 3 Tbsp. rice vinegar 2 tsp. honey
Salt & Pepper Tableside Seasoning
Salt & Pepper Tableside Seasoning, to taste
4 radishes, thinly sliced
For scallops:
1 lb. fresh or thawed sea scallops
2 tsp. salt of choice:
Saffron Salt
Saffron Salt
Butterfly Salt
Fine Black Malabar Pepper
1/2 tsp. Fine Black Malabar Pepper
2 Tbsp. vegetable or canola oil
Directions
Step 1
Fill a medium pot with water and bring to a boil. Add snow peas to boiling water and cook for 2 min., then drain and rinse with cold water to stop the cooking process. Let snow peas drain thoroughly while you prepare the dressing.
Step 2
Whisk together vinegar, honey, and Salt & Pepper Tableside Seasoning. Toss snow peas with dressing and fold in radish slices. Set aside while you cook the scallops.
Step 3
Pat scallops dry with paper towels and sprinkle with salt of choice and Fine Black Malabar Pepper.
Step 4
Heat oil in a wide skillet over medium-high heat until oil is hot and begins to shimmer. Add scallops to pan and let cook for 2 to 3 min. per side, or until golden brown. Scallops should release from the pan easily so if you try to turn them and they stick, let them cook for 30 more seconds before trying again.
Step 5
Cook in batches to avoid overcrowding the pan. Serve scallops warm with snow pea salad.
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