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Scallops with Snow Peas

1 review
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Barb Carlucci, Orange Park, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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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.
    • Test Kitchen Approved

    Scallops with Snow Peas

    1 review
    Prep Time 20 min
    Cook Time 10 min
    Yield 4 servings

    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
    Text Ingredients

    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.

    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.

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