WHY THIS RECIPE WORKS:
For a new take on vegetable slaw, we thinly sliced sweet snap peas, juicy English cucumbers, and peppery radishes for a fresh, crunchy accompaniment to skillet-seared sea scallops. We brightened up the mayonnaise-based slaw dressing with plenty of fresh chives and lemon
zest and juice. A quick sear on the scallops deliciously caramelized the exterior while keeping the inside tender. Blotting the scallops on a baking sheet with a clean kitchen towel dried them so that they could quickly develop a flavorful crust without overcooking. 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.
SERVES: 4
TOTAL TIME: 25 minutes
INGREDIENTS:
- 1½ pounds large sea scallops, tendons removed
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh chives
- ¼ teaspoon grated lemon zest plus 2 tablespoons juice Salt and pepper
- 8 ounces sugar snap peas, strings removed, sliced thin on bias
- 1 English cucumber, halved lengthwise and sliced thin
- 6 radishes, trimmed, halved lengthwise, and sliced thin
- 2 tablespoons vegetable oil
INSTRUCTIONS:
- PREPARE THE SCALLOPS
- Place scallops in rimmed baking sheet lined with clean kitchen towel.
- Place second clean kitchen towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature, covered with towel, for 10 minutes.
- MAKE THE SLAW
- Whisk mayonnaise, chives, lemon zest and juice, and ¼ teaspoon salt together in large bowl.
- Add snap peas, cucumber, and radishes and toss to combine; set aside for serving.
- COOK THE SCALLOPS
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking.
- Add half of scallops to skillet in single layer and cook, without moving them, until well browned on first side, about 1½ minutes.
- Flip scallops and continue to cook, without moving them, until well browned on second side, about 1½ minutes.
- Transfer scallops to serving platter and tent with aluminum foil.
- Repeat with remaining 1 tablespoon oil and remaining scallops.
- SERVE
- Serve scallops with slaw
