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Dinner Tonight: Scallops with Asparagus and Sugar Snap Peas

I was sold on this recipe from David Pasternack's The Young Man & the Sea (which, it should be noted, SE overlord Ed Levine co-wrote) from the moment I saw the combination of fresh asparagus and sugar snap peas. Could any recipe scream spring more? Both of them only need a few minutes in a hot pan, and they come out bright green and perfectly tender. Scallops, of course, are always a great addition, and their inherent sweetness really plays well with the vegetables.

Like a lot of scallop recipes, these are cooked over moderately high heat. But instead of just being sauteed in oil, a little pat of butter is placed on top of each while the first side cooks. When they are flipped, all that butter helps give the scallops a truly rich flavor. They also come out of the pan perfectly golden brown on both sides.

The only issue you may run into is knowing how much dressing to use. I'd suggest just making up the whole batch, then just add a bit at a time until the vegetables are properly dressed.

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