The Scallop and the Snow Pea

This salad is a particularly simple main course for summer. Scallops and blanched snow peas are quickly sauteed and tossed in a honey-ginger vinaigrette sauce.

The dressing was inspired by one I tasted at Vong, Jean-Georges Vongerichten’s new Asian-style restaurant in New York. For my version, honey, Sherry vinegar, chopped ginger root, rosemary and canola oil are processed in a food processor for several seconds. The sauce can be assembled one to two days ahead. It also tastes delicious on lobster, if you want to really splurge.

SCALLOP AND SNOW PEA SALAD WITH HONEY-GINGER VINAIGRETTE

Salt

3/4 pound snow peas, ends cut off on diagonal

4 1/2 tablespoons canola oil

2 1/4 pounds fresh scallops, with connective tissue on sides of scallops removed and discarded

3/4 cup frozen small peas, thawed

2 teaspoons grated lemon zest

Honey-Ginger Vinaigrette

Freshly ground pepper

1 head Boston lettuce, leaves separated, rinsed and dried

Bring water to boil in large saucepan and add 2 teaspoons salt and snow peas. Cook about 1 to 2 minutes. Drain and pat dry with paper towels.

Heat half of canola oil in large, heavy skillet over medium-high heat. Pat scallops dry with paper towels. When oil is hot, add enough scallops to fit comfortably in single layer. Cook, turning once, until scallops are light-golden and cooked through, 4 to 5 minutes. Remove with slotted spoon and drain on paper towels. Discard any liquid that has collected in pan. Add remaining canola oil and cook rest of scallops in same manner and drain. Add more oil if needed.

Add snow peas and small peas to pan. Stir and toss just to heat through, 2 to 3 minutes. Transfer snow peas, small peas, scallops and lemon zest to mixing bowl. Toss well with Honey-Ginger Vinaigrette. Season generously to taste with salt and pepper.

Arrange 2 to 3 lettuce leaves on 6 dinner plates. Divide and mound salad on top. Serve warm. Makes 6 servings.

Honey-Ginger Vinaigrette

4 1/2 tablespoons honey

3 tablespoons Sherry wine vinegar

1 tablespoon finely chopped, peeled ginger root

3/4 teaspoon dried rosemary, crushed

1/2 cup plus 1 tablespoon canola oil

Combine honey, vinegar, ginger root, rosemary and canola oil in food processor or blender. Process several seconds until mixture is well emulsified.

Sauce can be made 2 to 3 days ahead. Store in non-aluminum container, cover and refrigerate. Bring to room temperature when serving.