Scallops and snow peas
2 teaspoons plus 1 tablespoon olive oil
16 sea scallops (about 1 1/2 pounds)
kosher salt and black pepper
Zest of 1 orange
3/4 pound snow peas, halved lengthwise
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high to high heat. Pat the scallops till very dry, season with salt and pepper, and cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm; wipe out the skillet.
Heat the remaining oil in the skillet over medium-high heat. Add the snow peas, orange zest, and salt and pepper and cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops.