Pan-Seared Scallops with Sugar Snap Pea Slaw

Name: Pan-Seared Scallops with Sugar Snap Pea Slaw
Yield: Serves 4
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

Main Courses
Vegetables
Fish & Seafood
Weeknight

Appears in Cook's Country February/March 2016

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

SERVES 4

TIME 30 minutes

Pan-Seared Scallops with Sugar Snap Pea Slaw

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