Name: Pan-Seared Scallops with Sugar Snap Pea Slaw
Total time: 30 min
Ingredients: 8 ounces sugar snap peas, strings removed and sliced thin on bias; 1 English cucumber, halved lengthwise, seeded, and sliced thin crosswise; 6 radishes, trimmed, halved lengthwise, and sliced thin; 1/4 cup mayonnaise; 2 tablespoons chopped fresh chives; 1/4 teaspoon grated lemon zest plus 2 tablespoons juice; Salt and pepper; 1 1/2 pounds large sea scallops, tendons removed; 2 tablespoons vegetable oil

Why This Recipe Works

For a fresh take on vegetable slaw, we thinly slice snap peas for a sweet and crunchy accompaniment to caramelized scallops.

Before You Begin

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.

Instructions

Toss snap peas, cucumber, radishes, mayonnaise, chives, lemon zest and juice, and 1/4 teaspoon salt together in bowl until thoroughly combined.

Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer and cook, without moving scallops, until well browned, 1 1/2 to 2 minutes. Flip and continue to cook until sides of scallops are firm and centers are opaque, 1 to 1 1/2 minutes longer (remove smaller scallops as they finish cooking). Transfer to plate and tent with foil. Wipe out skillet with paper towels and repeat with remaining 1 tablespoon oil and remaining scallops. Serve scallops with slaw.