| 3 Tbsp. extra virgin olive oil |
3 tbsp |
$5.99 per 16 fluid ounces
|
$0.56 |
| 2 sm leeks, white and tender green parts, well washed and thinly sliced |
2 leeks |
$1.88 per pound
|
$0.05 |
| 2 x cloves garlic, chopped |
2 garlic cloves |
$4.00 per pound
|
$0.05 |
| 2 tsp finely minced, peeled fresh ginger |
2 tsp |
$2.99 per pound
|
$0.03 |
| 1 x red pepper, trimmed, seeded and julienned |
1 pepper |
$3.29 per pound
|
$0.86 |
| 8 ounce sugar snap peas, strings removed |
8 oz |
$4.99 per pound
|
$2.50 |
| 1/2 c. chicken broth or possibly clam broth |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 1/2 tsp salt |
1/2 tsp |
$2.91 per 16 ounces
|
$0.02 |
| 1 1/2 lb sea scallops (or possibly small bay scallops), rinsed in cool water and patted dry Flour, for dredging scallops |
1 1/2 lb |
$9.99 per pound
|
$14.98 |
| 1 Tbsp. cool unsalted butter, cut up |
1 tbsp |
$3.99 per 16 ounces
|
$0.12 |
| 2 Tbsp. snipped fresh chives |
2 tbsp |
$2.59 per 2/3 ounces
|
$1.66 |
| Total Recipe |
$21.12 |
Suggestions?