Scallops with Tomatoes and Sugar Snap Peas in Garlic Butter Recipe
This one was a bit hacked together, but it sure came out delicious. Also, comes together incredibly fast once the mise en place is done. A couple of important notes: make sure your scallops are well drained and dried before you pop them into the hot pan, other wise they will release a lot of water and won't get a nice sear on them before they're overdone. Get some good colour on the sugar snap peas, and set them aside before you cook the scallops and tomatoes. The scallops take almost no time to cook, so once they hit the pan, you've got to watch them and get everything in there quick.
We put this on top of the poblano quinoa that we made last week, and it was delicious. It would also go excellently well over rice or even pasta, I suspect. You could also replace the sugar snap peas with something like snowpeas or even green beans if you want to change things up a little.
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