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NEW Arroz con Leche...The Last In Our Wonders Of The World Series | Free U.S. Shipping Over $59
NEW Arroz con Leche...The Last In Our Wonders Of The World Series | Free U.S. Shipping Over $59

Test Kitchen Approved

Saffron Scallops and Snow Pea Salad

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

15 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

"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.

Recipe Notes

*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!

Ingredients

For salad:

1 (12 oz.) package snow peas, sliced diagonally

3 Tbsp. rice vinegar

2 tsp. honey


4 radishes, thinly sliced

For scallops:

1 lb. fresh or thawed sea scallops



2 Tbsp. vegetable or canola oil

Savory Spice ingredients in this recipe

Directions

Step 1: Prepare salad

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. 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 2: Prepare scallops

Pat scallops dry with paper towels and sprinkle with Saffron Salt and Fine Black Malabar Pepper. 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. Cook in batches to avoid overcrowding the pan. Serve scallops warm with snow pea salad.