Steps

1. Remove the tough strings from both sides of the snap peas (about 15). [Tip!] Hold the stem end and snap it off, then pull down to remove the thick string. There are also thin strings on the other side, so peel them off with your fingernail.
   🕒 02:04
2. Finely chop the green onion (1/4 stalk).
   🕒 03:40
3. Pat the boiled baby scallops (about 20) dry with paper towels.
   🕒 04:19
4. Boil water in a pot and add the snap peas. Blanch for about 30 to 40 seconds. [Tip!] While blanching, stir with chopsticks or a spatula to ensure even cooking.
   🕒 04:52
5. Drain the blanched snap peas in a colander and season with salt (to taste) while they are still hot. [Tip!] Seasoning while hot enhances the natural flavor of the peas.
   🕒 05:57
6. If water has entered the snap peas through the openings where you removed the strings, lightly tap them to drain the excess water.
   🕒 06:45
7. Heat a frying pan over medium heat. Add butter (10g) and mayonnaise (2 tbsp) and melt them. [Tip!] Using mayonnaise instead of oil adds a delicious flavor.
   🕒 07:11
8. Add the chopped green onion to the melted butter and mayonnaise mixture and sauté until fragrant.
   🕒 07:50
9. Add the scallops and stir-fry just until coated with the oil.
   🕒 08:07
10. Add the blanched snap peas and stir-fry until evenly coated with the oil.
    🕒 08:20
11. Add the mixed seasonings [A] Cooking Sake (Rice Wine) (1 tbsp), Soy Sauce (1 tsp), Mirin (Sweet Rice Wine) (1 tsp) and cook until the sauce thickens and coats the ingredients.
    🕒 08:39
12. Transfer to a serving dish and finish with a sprinkle of black pepper (to taste).
    🕒 09:35