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Scallops with Snow Peas

1 review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Nov. 06, 2022
The vibrant, crisp pea pods in this dish are a nice contrast with the soft scallops. The dish looks and tastes bright and fresh. —Barb Carlucci, Orange Park, Florida
Scallops with Snow Peas
Scallops with Snow Peas Recipe photo by Taste of Home
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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

  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.

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.

    • Nutrition 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.