Snap-Pea-and-Jicama Salad With Sea Scallops Recipe

Name: Snap-Pea-and-Jicama Salad With Sea Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coarsely chopped basil; 1/2 cup coarsely chopped mint; 3 tablespoons lime juice; 1/2 cup olive oil; 1/2 teaspoon sugar; 1 1/2 teaspoons kosher salt; ⅛ teaspoon freshly ground black pepper; 3/4 pound (about 3 cups) snap peas; 1 small (about 3/4 pound) jicama, peeled and cut into 2-inch matchsticks; 1 1/2 cups mung-bean sprouts; 18 large sea scallops (about 1 1/2 pounds), sliced in half and patted dry; 1 teaspoon kosher salt; 2 tablespoons unsalted butter; Thinly sliced basil leaves for garnish; Thinly sliced mint leaves for garnish

Servings: persons

1/2 cup coarsely chopped basil
1/2 cup coarsely chopped mint
3 tablespoons lime juice
1/2 cup olive oil
1/2 teaspoon sugar
1 1/2 teaspoons kosher salt
⅛ teaspoon freshly ground black pepper
3/4 pound (about 3 cups) snap peas
1 small (about 3/4 pound) jicama, peeled and cut into 2-inch matchsticks
1 1/2 cups mung-bean sprouts
18 large sea scallops (about 1 1/2 pounds), sliced in half and patted dry
1 teaspoon kosher salt
2 tablespoons unsalted butter
Thinly sliced basil leaves for garnish
Thinly sliced mint leaves for garnish

1
To make the vinaigrette, combine the basil, mint and lime juice in a blender and process, stopping twice to scrape down the sides, until combined.
2
With the blender running, slowly pour in the olive oil.
3
Add the sugar, salt and pepper.
4
To make the salad, bring a large saucepan that is 2/3 full of salted water to a boil.
5
Add the snap peas and cook until they just begin to soften, about 2 minutes.
6
Drain and immediately plunge the peas into cold water to stop the cooking.
7
When cool, drain again and combine with the jicama and mung-bean sprouts.
8
Sprinkle the scallops with 1 teaspoon salt.
9
Melt the butter in a heavy skillet over high heat.
10
Sear the scallops until they are browned and just cooked through, about 1 1/2 minutes per side.
11
Toss the salad with half of the dressing and transfer it to a serving platter or individual serving plates.
12
Top the salad with the scallops, then drizzle both the scallops and the salad with the remaining vinaigrette and sprinkle with the mint and basil.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup coarsely chopped basil, 1/2 cup coarsely chopped mint, 3 tablespoons lime juice, 1/2 cup olive oil, and more.

Yes, Snap-Pea-and-Jicama Salad With Sea Scallops falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Snap-Pea-and-Jicama Salad With Sea Scallops

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