And when served in this dish, they are as simple and tasty as they can be. Left Coast Crime in 2025 was held in Denver, home to Savory Spice, in a historic district near the river. A group of readers and I made the short trek from our hotel and had a tour of the shop, as well as some taste treats. As one of them said, she half expected Pepper from my Spice Shop series to emerge from a back room!
We spent a fair amount of money between the 8 or so of us, and I’m sure I wasn’t the only one who scored an extra jar or two of spice as thanks. Mine was Saffron Salt, and we love it, in apricot blondies I’ll share later this year and these scallops. It’s a specialty item, not always available, so when we started using it, I had to think of substitutes I could recommend to you. The blend includes sea salt, saffron, and vanilla, but honestly, I think any could small-crystal salt (or a larger crystal you grind) would be great in these scallops, whether it’s got added flavor or not. I’m eager to try them with a smoked salt. So scan your spice rack or ask for suggestions at your local spice shop.
This recipe originated with Savory Spice, but I have adapted it quite a bit.
And gosh, it’s a pretty dish, isn’t it. I think it would make a lovely main dish for a Valentine’s Day dinner for two!
Have you discovered any new-to-you herbs, spices, blends, or other ingredients lately? Do tell! Inquiring eaters want to know!
Scallops and Snow Pea Salad (adapted from Savory Spice)
For salad:
12 ounces of snow peas, stemmed and sliced diagonally
3 tablespoons rice vinegar
2 teaspoons honey
½ teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
4 radishes, thinly sliced
For scallops:
1 pound fresh or thawed sea scallops
2 teaspoons saffron salt (see note above)
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable or canola oil
In a medium saucepan, bring several inches of water to a boil. Add snow peas and cook about 2 minutes, until bright green. Quickly drain and rinse with cold water to stop the cooking.
Use a wide-mouthed pint jar with a tight-fitting lid to create the dressing. Add the vinegar, honey, salt, and pepper to the jar. Close and shake to mix. (Note that because there is no oil, you won’t see the usual emulsification.) Taste and add more salt or pepper if needed.
Place the snow peas in a bowl and add the sliced radishes. Toss with the dressing and set aside.
Cook the scallops:
Pat scallops dry with paper towels. Sprinkle with saffron salt or your substitution and black pepper. In a large skillet, heat the oil over medium heat until it begins to shimmer. Pour off any excess. Add scallops and cook 2 to 3 minutes a side, until golden brown. Scallops should release from the pan easily; if they stick when you try to turn them, continue to cook and try again after about 30 seconds. If necessary, cook in batches to prevent overcrowding the pan.
Arrange the snow pea salad on plates and top with warm scallops.
Serves 2-4.
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Take a step back in time with All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection of historical short mysteries, featuring the Agatha-Award winning "All God's Sparrows" and other stories imagining the life of real-life historical figure Mary Fields, born into slavery in 1832, during the last thirty years of her life, in Montana. Out September 17, 2024 from Beyond the Page Publishing.
“Finely researched and richly detailed, All God’s Sparrows and Other Stories is a wonderful collection. I loved learning about this fascinating woman . . . and what a character she is! Kudos to Leslie Budewitz for bringing her to life so vividly.” —Kathleen Grissom, New York Times bestselling author of Crow Mary
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