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Seared Scallops with Sugar Snap Peas and Radishes

Martha Stewart
  • 0 minutes
  • Serves 4

INGREDIENTS

1 lb

Sea scallops

2

Beets, very small

1

Chive flowers

1

bunch French radishes

1/2

Orange, Zest and juice of

1 cup

Pea shoots, small

1 cup

Pea-pod flowers

1

small bunch Pepper cress

8 oz

Sugar snap peas

1 tsp

Dijon mustard

1

Sea salt and freshly ground pepper, Fine

3 tbsp

Olive oil, extra-virgin

1 tbsp

Sherry vinegar

4 tbsp

Butter, unsalted

1 tbsp

Water