Scallops with Snow Peas Recipe

Scallops with Snow Peas Recipe
Scallops with Snow Peas Recipe photo by Taste of Home
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Scallops with Snow Peas Recipe

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The vibrant, crisp pea pods in this dish are a nice contrast with the soft scallops. It looks and tastes bright and fresh. —Barb Carlucci, Orange Park, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2/3 cup water
  • 4 teaspoons canola oil, divided
  • 1 pound bay scallops
  • 1/2 pound fresh snow peas, halved diagonally
  • 2 medium leeks (white portion only), cut into 3x1/2-inch strips
  • 1-1/2 teaspoons minced fresh gingerroot
  • 3 cups hot cooked brown rice

Directions

Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan.
In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice. Yield: 4 servings.

Test Kitchen tips
  • Bay scallops are the smallest of the scallops and are usually available in a 70/120 size, meaning there are about 70 to 120 scallops per pound.
  • Bay scallops are tender and have a sweet flavor, but can easily become tough if overcooked.
  • Originally published as Scallops with Snow Peas in Simple & Delicious April/May 2018

    Nutritional Facts

    1 cup stir-fry with 3/4 cup rice: 378 calories, 7g fat (1g saturated fat), 27mg cholesterol, 750mg sodium, 57g carbohydrate (4g sugars, 5g fiber), 21g protein.

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    • 2 tablespoons cornstarch
    • 2 tablespoons reduced-sodium soy sauce
    • 2/3 cup water
    • 4 teaspoons canola oil, divided
    • 1 pound bay scallops
    • 1/2 pound fresh snow peas, halved diagonally
    • 2 medium leeks (white portion only), cut into 3x1/2-inch strips
    • 1-1/2 teaspoons minced fresh gingerroot
    • 3 cups hot cooked brown rice
    1. Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan.
    2. In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice. Yield: 4 servings.

    Test Kitchen tips
  • Bay scallops are the smallest of the scallops and are usually available in a 70/120 size, meaning there are about 70 to 120 scallops per pound.
  • Bay scallops are tender and have a sweet flavor, but can easily become tough if overcooked.
  • Originally published as Scallops with Snow Peas in Simple & Delicious April/May 2018

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