Scallops with Snow Peas

Name: Scallops with Snow Peas
Prep time: 20 min
Cook time: 10 min
Total time: 30 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

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

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.

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.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.