4 teaspoons olive oil
1 lb. small sea scallops, side muscle remove
Coarse salt and freshly ground pepper
1 x small onion, halved and sliced 1/4-inch thick
1 tbsp grated fresh peeled ginger
1/2 lb. sugar snap peas, trimmed
2 tbsp fresh lime juice
1/2 tsp Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves
In a large nonstick skillet over high heat, warm oil, about 1 minute; swirl to evenly coat bottom of pan. Add scallops, flat side down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt and pepepr. Transfer to plate.
Reduce heat to medium; add onion, cook stirring until browned, 1 to 2 minutes. Add ginger, snap peas, and 1/2 cup water; cook stirring occasionally until vegetables are crisp-tender and water has evaporated, about 3 minutes.
Remove from heat, add scallops, lime juice, chili sauce, and cilantro leaves. Toss to evenly coat. Season with salt, if desired.