CARMELIZED SCALLOPS & SNAP PEAS

By jarren

Ingredients

• Scallops:
• 3 1/2 tsp sugar, divided
• 5 tsp water, divided
• 1 tbsp fish sauce
• 1 tsp minced fresh ginger
• 2 tsp fresh lime juice
• 1/2 tsp minced fresh garlic
• 1/8 tsp crushed red pepper
• Cooking spray
• 1/8 tsp freshly ground black pepper
• 6 large sea scallops (about 12 ounces)
• 1 teaspoon chopped fresh mint
• 2 lime wedges
• SUGAR SNAP PEAS:
• 6 ounces sugar snap peas
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon toasted sesame seeds

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

SCALLOPS:

Combine 1/2 teaspoon sugar, 1 tablespoon water, fish sauce, and next 4 ingredients (through red pepper) in a small bowl.

Combine remaining 1 tablespoon sugar and remaining 2 teaspoons water in a small heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking 2 minutes or until golden (do not stir). Remove from heat; carefully add fish sauce mixture, stirring constantly. Keep warm.

Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Sprinkle black pepper over scallops; add scallops to pan. Cook 1 1/2 minutes on each side or until desired degree of doneness. Add sauce; toss well. Sprinkle with mint. Serve with lime.

Snap Peas:

Steam 6 ounces sugar snap peas 2 minutes or until crisp-tender; place in bowl.

Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon toasted sesame oil to peas; toss well. Sprinkle with 1/4 teaspoon toasted sesame seeds.