Sauteed Scallops And Spring Vegetables
|Olive oil||3 Tablespoon|
|Leeks||2 Small, well washed and thinly sliced (White And Tender Green Parts)|
|Garlic||2 Clove (10 gm), minced|
|Chopped peeled ginger||2 Teaspoon|
|Red pepper||1 , trimmed, seeded and julienned|
|Sugar snap peas||8 Ounce, strings removed|
|Chicken broth/Clam broth||1⁄2 Cup (8 tbs)|
|Sea scallops||1 1⁄2 Pound, rinsed in cold water and patted dry|
|All purpose flour||2 Tablespoon|
|Cold unsalted butter||1 Tablespoon|
|Snipped fresh chives||2 Tablespoon|
In a 10-inch covered saute pan, heat 1 tablespoon of the oil over medium heat.
Add the leeks, garlic, and ginger and cook, stirring frequently, until the leeks are tender, about 7 minutes.
Add the red pepper and sugar snap peas and cook until the vegetables are crisp-tender, about 3 minutes.
Add the broth and salt and bring to a boil; remove from the heat.
Meanwhile, in a separate 14-inch non-stick skillet, heat the remaining 2 tablespoons of oil over medium-high heat.
Dredge the scallops in the flour, shaking off the excess, and saute, turning the scallops over as they color, until golden brown and cooked through, about 2 minutes.
Add the scallops to the vegetable mixture and swirl to combine.
Remove the pan from the heat and swirl in the butter until it has melted.
Add the chives and serve.