For a new take on vegetable slaw, we thinly sliced sweet snap peas, juicy English cucumbers, and peppery radishes for a fresh, crunchy accompaniment to skillet-seared sea scallops.
We brightened up the mayonnaise-based slaw dressing with plenty of fresh chives and lemon zest and juice. A quick sear on the scallops deliciously caramelized the exterior while keeping the inside tender.
Blotting the scallops on a baking sheet with a clean kitchen towel dried them so that they could quickly develop a flavorful crust without overcooking.
We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.
PAN-SEARED SCALLOPS WITH SUGAR SNAP PEA SLAW
Servings: 4
Start to finish: 25 minutes
1 1/2 pounds large sea scallops, tendons removed
1/4 cup mayonnaise
2 tablespoons chopped fresh chives
1/4 teaspoon grated lemon zest plus 2 tablespoons juice
Salt and pepper
8 ounces sugar snap peas, strings removed, sliced thin on bias
1 English cucumber, halved lengthwise and sliced thin
6 radishes, trimmed, halved lengthwise, and sliced thin
2 tablespoons vegetable oil
Nutrition information per serving: 306 calories; 162 calories from fat; 18 g fat (2 g saturated; 0 g trans fats); 47 mg cholesterol; 903 mg sodium; 12 g carbohydrate; 2 g fiber; 3 g sugar; 23 g protein.
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