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