Scallops and Snow Peas with Salsa

Scallops aren’t cheap, and when you get a chance to buy some in bulk at a reasonable price, do so. Costco has deals all the time, but be prepared to buy enough for three meals. What I do is break the bulk and repackage the purchase into two or three packages of a dozen large scallops each, using my vacuum food saver.

Actually, you can substitute the salsa with any kind of sauce you want. If you’re in the mood for Italian, use marinara sauce. Country gravy is good, and if you want French instead, use a beurre blanc.

Ingredients

• SNOW PEAS, approximately two dozen in the pod
• SEA SCALLOPS, 12 large, each cut in half horizontally
• ONION, ¼ of a large or ½ of a medium, sliced
• GARLIC SALT, to taste
• BUTTER, 2 tablespoons
• OLIVE OIL, ¼ cup
• SALSA, commercial brand (I use Pace Mild), ¼ to ½ cup 

Directions

1. Prepare, rinse and dry the scallops, seasoning lightly with garlic salt.
2. String the peas if necessary, and boil until just tender in water seasoned with garlic salt. Drain and set aside.
3. Sear the scallops in a hot pan with olive oil and butter until barely cooked through, remove from heat and set aside.
4. Sauté the onions in the buttered pan.
5. Add in the snow peas, then the scallops, including any juices.
6. Add in the salsa and heat through.
7. Serve with rice or tortillas.