Saffron Scallops and Snow Pea Salad Recipe
Active Prep: 10 min
Cook: 15 min
- 1 (12 oz.) package snow peas, sliced diagonally
- 3 Tbsp. rice vinegar
- 2 tsp. honey
- Salt & pepper, to taste
- 4 radishes, thinly sliced
- 1 lb. fresh or thawed sea scallops
- 2 tsp. Saffron Salt*
- 1/2 tsp. Fine Black Malabar Pepper
- 2 Tbsp. vegetable or canola oil
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*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