Instructions: In a 10 inch covered saute pan, heat 1 tablespoon oil over medium heat. Add leeks, garlic and ginger, and cook, stirring frequently, until leeks are tender, about 7 minutes. Add red pepper and sugar snap peas and cook until vegetables are crisp-tender, about 3 minutes. Add broth and salt, and bring to a boil; remove from heat. Meanwhile, in a separate 14 inch non-stick skillet, heat remaining 2 tablespoons oil over medium-high heat. Dredge scallops in flour, shaking off excess, and saute, turning scallops over as they color, until golden brown and cooked through, about 2 minutes. Add scallops to vegetable mixture and swirl to combine. Remove pan from heat and swirl in butter until it has melted.

Add chives and serve.

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