4 pan scallops peas Recipes

granny smith apples, fresh lemon juice, olive oil, sea scallops (about 1 lb), side muscle removed, kosher salt , freshly ground pepper, unsalted butter, hearty sprouts (such as daikon or sunflower) or pea shoots

dried pasta shells the same size as the scallops, extra-virgin olive oil, generous cup pearl onions, peeled, scallops, minced garlic, dry white wine, chicken stock or canned low-salt chicken broth, salt and freshly ground pepper, shelled english peas (about 1 1/4 lb unshelled), coarsely chopped fresh basil, freshly grated lemon zest, chopped fresh flat-leaf parsley, unsalted butter (optional)

soup stock, extra virgin olive oil, meium yellow onions or 1 very large, shallots - more if you like, ginger smashed - more if you like, chicken thighs with bone and skin, dry vegetarian soup stock - w/o salt, more cloves of garlic - roasted is okay, red chile or other peppers, dried and with seeds removed - seeds will make it warmer, dry or fresh shitake mushroom caps, sliced, crimini mushrooms, white mushrooms, green onions, roasted sesame oil, low salt soy sauce or briggs sauce to taste, saki about 1 1/2 cups, soup finisher, baby carrots - julienned or whole, sugar snap peas, water to fill pan just under 2 inches from top, dumplings, green onions, carrots, ginger, raw shrimp - with shell and vein removed, scallops, dumpling wrappers