SCALLOP AND SNOW PEA STIR-FRY
This 20-minute stir-fry features scallops, snow peas, and egg noodles. This dish is easy and perfect for weeknight meals.
Provided by Kate Washington,
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a large wok or nonstick frying pan, heat oil over medium-high heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add scallops and stir to coat with garlic mixture, then cook 1 minute. Mix in snow peas and cook 1 minute. Stir in broth and soy sauce and cook just until simmering. Sprinkle with green onions and mix with noodles.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 315, Carbohydrate 43, Cholesterol 37, Fat 5.4, Fiber 7.4, Protein 27, SaturatedFat 0.5, Sodium 708
SCALLOP AND SNAP PEA STIR-FRY
Scallops are rich and sweet and can be substituted for shrimp in most dishes. When buying, choose scallops that are similar in size and are pink or ivory (not white).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
- Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
- Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.
Nutrition Facts : Calories 158 g, Fat 4 g, Fiber 2 g, Protein 20 g
SCALLOPS WITH SNOW PEAS
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 378 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 750mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 5g fiber), Protein 21g protein.
SPICY SCALLOP AND SNOW PEA STIR-FRY
It's scallops season here in Maine! Our local supermarket chain (Hannaford's) included the following recipe in their monthly magazine. Outstanding!
Provided by lecole54
Categories Chinese
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside.
- Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
- Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.
STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS
This is from Stir-Fries Best-Ever Wok and Pan Recipes. If you can't get fresh sugar snap peas use either thawed frozen ones or snow peas. corected for the missing amount of soy sauce.
Provided by Sandyg61
Categories Asian
Time 14m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
- Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
- Add the peas and cook for 1 minute.
- Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
- Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
- Serve with rice.
Nutrition Facts : Calories 216.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 37.5, Sodium 581.5, Carbohydrate 14.2, Fiber 2.9, Sugar 3.5, Protein 21.1
SCALLOP AND SHIITAKE STIR-FRY
From Raymond Blanc. Four servings is based on serving as a starter or a light meal. Monkfish can be substituted for the scallops, and if you can't find bok choy you can use Chinese cabbage or spinach.
Provided by AmandaInOz
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each scallop in half and each coral into three pieces.
- Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
- Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
- spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
- Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.
Nutrition Facts : Calories 201.4, Fat 17.3, SaturatedFat 2.8, Cholesterol 10.8, Sodium 190.2, Carbohydrate 6.2, Fiber 1.5, Sugar 1, Protein 6.6
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