How to make
Ingredients
2 tbsp (25 mL)
Olive oil2
Carrots, cut into 3-inch (8 cm) long matchsticks1
Leek (white/light green parts only), cut into 3-inch (8 cm) long matchsticks1-1/2 cups (375 mL)
Snow peas (about 75 g), trimmed and thinly sliced lengthwise1/2 tsp (2 mL)
Each salt and black pepper1 pkg (400 g)
frozen PC®Blue Menu®Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops, thawed and patted dry1/2 cup (125 mL)
PC®Black Label Sambal Matah Sweet Chili Condiment2 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.