Seared Scallops with Snap Peas and Pancetta Tuesday, Jul 1 2014 

3 teaspoons canola oil, divided
12 ounces sugar snap peas, trimmed and diagonally sliced
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1 1/2 ounces diced pancetta (such as Boar’s Head)
2 large shallots, sliced
1 1/2 pounds large sea scallops
4 lemon wedges

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add shallots; cook 1 minute, stirring constantly. Add pancetta mixture to pea mixture.

Return pan to medium-high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.

Cooking Light, July 2014, page 26

Amount per serving: Calories 237, Fat 7.9g, Saturated fat 2.2g, Monounsaturated fat 2.3g, Polyunsaturated fat 1.3g, Protein 25g, Carbohydrate 15g, Fiber 3g, Cholesterol 48mg, Iron 3mg, Sodium 568mg, Calcium 52mg

20140630-203129-73889427.jpg

Advertisements

Sichuan Style Orange Beef with Sugar Snap Peas Wednesday, Dec 25 2013 

2 teaspoons orange zest, grated (plus 1/2 cup juice)
1/4 cup soy sauce
2 tablespoons sesame oil (toasted)
1 tablespoon honey
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 1/2 pounds beef flank steak (trimmed, cut into thirds lengthwise, and sliced crosswise into 1/4″ thick pieces)
8 ounces peas, sugar snap (strings removed)
2 scallions, sliced thin

Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl. Combine beef and 1/3 of the orange juice mixture in a 12″ non-stick skillet. Cook over medium high heat until the liquid has evaporated and the beef has caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil.

Add the remaining orange juice mixture and the snap peas to the now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions. Serve.

Cook’s Country, October/November 2013, recipe card

20131224-195327.jpg

%d bloggers like this: