Asian Scallop and Snap Pea Salad

• 10 u - 10 scallops
• 2 teaspoons toasted sesame oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 14 teaspoon crushed red pepper flakes
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon oyster sauce
• salt
• 1 lb sugar snap pea, trimmed
• 12 cup carrot, cut into matchsticks
• 12 cup drained sliced water chestnuts
• 12 cup sliced mushrooms, slightly sauteed
• 12 cup julienne cut red bell pepper
• 2 teaspoons sesame seeds, toasted

1. To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes.
2. Add garlic and red pepper, cook 1 minute more.
3. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer.
4. Remove from heat, cool.
5. Sautee the mushrooms in a little broth, wine or water just until cooked.
6. To prepare the salad, steam or cook peas in boiling water 30 seconds.
7. Drain and rinse in cold water.
8. Combine blanched peas and remaining ingredients except sesame seeds.
9. Drizzle dressing over salad, toss well.
10. Sprinkle with toasted sesame seeds.
11. Heat saute pan until hot.
12. Sear Scallops 4 minutes on each side.

sesame oil, fresh ginger, fresh garlic, red pepper, soy sauce, sugar, oyster sauce, salt, sugar snap pea, carrot, water, mushrooms, julienne, sesame seeds

Taken from www.food.com/recipe/asian-scallop-and-snap-pea-salad-211755 (may not work)