1Start some rice cooking, so it will be done when the scallops are done. If you’re using large (sea) scallops, slice them into strips about ¼ inch thick. If you’re using small (bay) scallops, don’t bother slicing them. Rinse and drain the snow peas and remove the strings. Cut the pods into 1-inch lengths. Heat a small saucepan or skillet, then put in a little butter. Add the ginger and sauté for 30 seconds, then add the garlic and sauté for another 30 seconds.
2Add the wine and fish sauce, and reduce the mixture by half, stirring often. Keep this hot during the next few steps, but stir it so that it doesn’t burn.
3Heat a skillet large enough to hold the scallops in one layer, and melt the rest of the butter. Over moderately high heat, add the scallops and pepper to taste. Add the snow peas and stir-fry until the peas have change color and the scallops have turned opaque, about 2 minutes. Don’t overcook the scallops, just cook them until they’ve lost their translucent look. Add the sauce and lime juice to the skillet and stir everything for a few seconds, until well-mixed.
At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled on salads or tossed with hot pasta.