Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  1 lb, thawed if frozen $21.99
• Kroger® Sugar Snap Peas

  8 oz, strings removed $3.99
• Simple Truth Organic® Jasmine Rice

  3/4 cup uncooked $4.99
• Green Onions

  2, thinly sliced, whites and greens separated $1.50
• Ginger Root

  1 tablespoon finely grated $4.99
• Garlic

  2 cloves, finely grated or minced $0.79
• Low-sodium soy sauce

  1 tablespoon
• Rice vinegar or Chinkiang vinegar

  1 tablespoon
• Chili crisp

  1 to 2 tablespoons
• Honey

  1 teaspoon
• Ground Sichuan peppercorns

  1/2 teaspoon, plus more to taste
• Neutral high-heat oil

  2 tablespoons, divided
• Unsalted butter

  2 tablespoons
• Kosher salt

  to taste

Instructions

1. If the scallops are frozen, thaw them in a sealed bag under cold running water for 15 to 20 minutes. Remove any small side muscles, then pat the scallops very dry with paper towels and season lightly with salt.
2. Rinse the jasmine rice until the water runs mostly clear. Combine it in a small saucepan with 1 1/4 cups water and a pinch of salt, bring to a simmer, cover, reduce heat to low, and cook for 15 minutes; turn off the heat and let it stand covered for 5 minutes.
3. While the rice cooks, whisk together the soy sauce, vinegar, chili crisp, honey, and ground Sichuan peppercorns. Prep the sugar snap peas, slice the green onions, and grate the ginger and garlic.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sugar snap peas and green onion whites with a pinch of salt; cook, tossing, until blistered and crisp-tender, 3 to 4 minutes, then transfer to a plate. For a grill option, use a preheated cast-iron skillet or griddle on the grill and cook the peas the same way.
5. Wipe out the skillet if needed, add the remaining 1 tablespoon oil, and heat over medium-high until shimmering. Add the scallops in a single layer with space between them and sear undisturbed until deeply golden on the first side, about 2 minutes; flip and sear 1 to 2 minutes more, just until opaque and barely firm, then transfer to a warm plate.
6. Lower the heat to medium-low and add the butter, ginger, and garlic to the skillet. Stir for 20 to 30 seconds until fragrant, then add the chili crisp sauce mixture and simmer briefly until glossy; return the snap peas to the pan and toss to coat.
7. Fluff the rice and divide it between two shallow bowls. Top with the saucy snap peas and seared scallops, spoon any remaining Sichuan pan sauce over the top, and finish with green onion tops and an extra pinch of Sichuan pepper if desired.