Saffron Scallops and Snow Pea Salad
Print Recipe Print Recipe Facebook Share Twitter Share Pinterest Share Email to a Friend

Test Kitchen Approved Recipe

"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.

4 servings

Active Prep: 10 min
Cook: 15 min

  • For salad:

  • 1 (12 oz.) package snow peas, sliced diagonally
  • 3 Tbsp. rice vinegar
  • 2 tsp. honey
  • Salt & pepper, to taste
  • 4 radishes, thinly sliced
  • For scallops:

  • 1 lb. fresh or thawed sea scallops
  • 2 tsp. Saffron Salt*
  • 1/2 tsp. Fine Black Malabar Pepper
  • 2 Tbsp. vegetable or canola oil

Add all Savory items to cart


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


For 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. Toss snow peas with dressing and fold in radish slices. Set aside while you cook the scallops.

For scallops: Pat scallops dry with paper towels and sprinkle with Saffron Salt and black 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.

Ashlee Redger, Savory Spice Test Kitchen



Recipe Reviews