This weekend, the weather in San Francisco was glorious, and I couldn't help but realize that Summer is just around the corner! The arrival of bikini season will be here before we know it, and there's no time like the present to start eating healthful and light meals in smaller portions. This scallop and snap pea stir-fry is an ideal figure-friendly dinner. Thanks to fresh lime juice, grated ginger, garlic-chili sauce, and tons of cilantro, it's super flavorful and therefore, totally filling. For a complete meal, serve this seasonal dish with a side of sautéed mushrooms. If scallops aren't your thing, consider using shrimp, tofu, or chunks of chicken instead. Get the uncomplicated recipe when you
- 1 tablespoon olive oil
- 1 pound small sea scallops, side muscle removed
- Coarse salt
- 1 small onion, halved and sliced 1/4 inch thick
- 1 tablespoon grated peeled fresh ginger
- 1/2 pound sugar snap peas, trimmed
- 2 tablespoons fresh lime juice
- 1/2 teaspoon Asian garlic-chili sauce
- 1/2 cup loosely packed fresh cilantro leaves
- In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
- Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
- Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.
- Main Dishes, Shellfish
- Other Asian