How to make
2 tbsp (25 mL)Olive oil
2Carrots, cut into 3-inch (8 cm) long matchsticks
1Leek (white/light green parts only), cut into 3-inch (8 cm) long matchsticks
1-½ cups (375 mL)Snow peas (about 75 g), trimmed and thinly sliced lengthwise
1/2 tsp (2 mL)Each salt and black pepper
1 pkg (400 g)frozen PC Blue Menu Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops, thawed and patted dry
1/2 cup (125 mL)PC Black Label Sambal Matah Sweet Chili Condiment
2 tbsp (25 mL)Chopped fresh cilantro
How to make
- Step 1
Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add carrots; cook, stirring often, 30 seconds. Add leek, snow peas and 1/4 tsp each salt and pepper; cook, stirring often, until tender-crisp, 1 to 2 minutes. Transfer to large bowl; cover to keep warm. Set aside.
- Step 2
Toss scallops with remaining 1 tbsp oil and 1/4 tsp each salt and pepper in separate large bowl. Wipe out skillet; heat over medium-high heat. Working in batches, cook scallops, turning once, until firm, opaque and golden brown, 3 to 5 minutes.
- Step 3
Divide carrot mixture among serving plates. Top with scallops, sambal matah and cilantro, dividing evenly.