1. In a large skillet heat 1 tablespoon of the canola oil. Add bell pepper, onion and snap peas; cook and stir 5 minutes or until crisp-tender. Add garlic and ginger; cook and stir 2-3 minutes. Season with salt and pepper to taste. Transfer to bown and set aside.
2. In the same skillet heat remaining 1 tablespoon of canola oil over medium-high heat. Pat scallops dry with a paper towels. Season scallops with salt and pepper to taste. Add to skillet, working in batches if necessary; cook 2-3 minutes per side or until seared.
3. Place bell pepper mixture evenly on 4 plates. Top each with 4 scallops, drizzle with sauce, and serve.
2. In the same skillet heat remaining 1 tablespoon of canola oil over medium-high heat. Pat scallops dry with a paper towels. Season scallops with salt and pepper to taste. Add to skillet, working in batches if necessary; cook 2-3 minutes per side or until seared.
3. Place bell pepper mixture evenly on 4 plates. Top each with 4 scallops, drizzle with sauce, and serve.
