"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.


YIELD
4 servings

TIME
Prep: 10 min.
Cook: 15 min.

INGREDIENTS
  • 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

NOTES

*Saffron Salt was a limited-time offer for February of 2018. If you missed it, you can look forward to seeing it again in 2019!



DIRECTIONS

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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Sweetener-Free



ITEMS IN THIS RECIPE

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