easyTime:<30 minsServes:4 to 6 as part of a banquet
I usually try to source Queensland saucer scallops for this dish,with their firm-medium,flavoursome flesh. Be sure to pat the scallop meat dry with a paper towel to remove any excess moisture before cooking and only cook this dish"a la minute"– the scallops should be rare and the snowpeas bright green and crunchy. You could of course substitute fresh green prawns for the scallops. If you are allergic to peanuts,use vegetable oil.