Andy Garcias Sauteed Scallops Recipe

• and spring vegetables
• 3 Tbsp. extra virgin olive oil
• 2 sm leeks, white and tender green parts, well washed and thinly sliced
• 2 x cloves garlic, chopped
• 2 tsp finely minced, peeled fresh ginger
• 1 x red pepper, trimmed, seeded and julienned
• 8 ounce sugar snap peas, strings removed
• 1/2 c. chicken broth or possibly clam broth
• 1/2 tsp salt
• 1 1/2 lb sea scallops (or possibly small bay scallops), rinsed in cool water and patted dry Flour, for dredging scallops
• 1 Tbsp. cool unsalted butter, cut up
• 2 Tbsp. snipped fresh chives

1. In a 10 inch covered saute/fry pan, heat 1 Tbsp.
2. oil over medium heat.
3. Add in leeks, garlic and ginger, and cook, stirring frequently, till leeks are tender, about 7 min.
4. Add in red pepper and sugar snap peas and cook till vegetables are crisp-tender, about 3 min.
5. Add in broth and salt, and bring to a boil; remove from heat.
6. Meanwhile, in a separate 14 inch non-stick skillet, heat remaining 2 Tbsp.
7. oil over medium-high heat.
8. Dredge scallops in flour, shaking off excess, and saute/fry, turning scallops over as they color, till golden and cooked through, about 2 min.
9. Add in scallops to vegetable mix and swirl to combine.
10. Remove pan from heat and swirl in butter till it has melted.
11. Add in chives and serve.

spring vegetables, extra virgin olive oil, leeks, garlic, ginger, red pepper, sugar snap peas, chicken broth, salt, water, butter, chives

Taken from cookeatshare.com/recipes/andy-garcias-sauteed-scallops-65203 (may not work)