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Andy Garcias Sauteed Scallops
Ingredients
- and spring vegetables
- 3 Tbsp. extra virgin olive oil
- 2 sm leeks, white and tender green parts, well washed and thinly sliced
- 2 x cloves garlic, chopped
- 2 tsp finely minced, peeled fresh ginger
- 1 x red pepper, trimmed, seeded and julienned
- 8 ounce sugar snap peas, strings removed
- 1/2 c. chicken broth or possibly clam broth
- 1/2 tsp salt
- 1 1/2 lb sea scallops (or possibly small bay scallops), rinsed in cool water and patted dry Flour, for dredging scallops
- 1 Tbsp. cool unsalted butter, cut up
- 2 Tbsp. snipped fresh chives
Directions
- In a 10 inch covered saute/fry pan, heat 1 Tbsp. oil over medium heat. Add in leeks, garlic and ginger, and cook, stirring frequently, till leeks are tender, about 7 min. Add in red pepper and sugar snap peas and cook till vegetables are crisp-tender, about 3 min. Add in broth and salt, and bring to a boil; remove from heat. Meanwhile, in a separate 14 inch non-stick skillet, heat remaining 2 Tbsp. oil over medium-high heat. Dredge scallops in flour, shaking off excess, and saute/fry, turning scallops over as they color, till golden and cooked through, about 2 min. Add in scallops to vegetable mix and swirl to combine. Remove pan from heat and swirl in butter till it has melted.
- Add in chives and serve.
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