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Sambal Seared Scallops with Sautéed Snow Pea Slaw

two sambal seared scallops topped with sauteed chopped bell peppers and caramalized onions. sitting on top sauteed snow pea slaw. all placed ona black plate

PC Black Label Samal Matah

Sambal Seared Scallops with Sautéed Snow Pea Slaw

Mild buttery scallops are the perfect canvas for sambal matah, a bold sweet-and-spicy condiment mad...

Mild buttery scallops are the perfect canvas for sambal matah, a bold sweet-and-spicy condiment made with hot cherry peppers, shallots, garlic and lemongrass. Briefly sautéing the vegetables makes for a softer, sweeter slaw – just be sure to take them off the heat as soon as they’re tender-crisp.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 25 mins
  • Serves: 4
  • Dish Type: Indian
  • Season: Summer
  • Course: Main
  • Main Ingredient: Scallops

  • Amount Per Serving

    % Daily Value

  • Calories

    300 cal

  • Total Fat

    19 g

  • Sodium

    770 mg

  • Total Carbohydrate

    14 g

  • Dietary Fiber

    18 g

  • Protein

    18 g

Sambal Seared Scallops with Sautéed Snow Pea Slaw

two sambal seared scallops topped with sauteed chopped bell peppers and caramalized onions. sitting on top sauteed snow pea slaw. all placed ona black plate

PC Black Label Samal Matah

  • Amount Per Serving

    % Daily Value

  • Calories

    300 cal

  • Total Fat

    19 g

  • Sodium

    770 mg

  • Total Carbohydrate

    14 g

  • Dietary Fiber

    18 g

  • Protein

    18 g

How to make

Ingredients

  • 2 tbsp (25 mL)

    Olive oil

  • 2

    Carrots, cut into 3-inch (8 cm) long matchsticks

  • 1

    Leek (white/light green parts only), cut into 3-inch (8 cm) long matchsticks

  • 1-1/2 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.

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