1/1 Photo of 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!
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Units: US | Metric
- 6 tablespoons water, divided
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/4 teaspoon red pepper flakes, crushed (or to taste)
- 1 teaspoon canola oil
- 1 lb scallops (sea)
- 1 teaspoon garlic, minced
- 1 tablespoon ginger, peeled and grated
- 1 orange bell pepper, cut into thin 2-inch lengths
- 1/2 lb snow peas
- 1 scallion, thinly sliced (optional garnish)
- 1In 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.
- 2Heat 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.
- 3Add 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.
- 4Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.
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Nutritional Facts for Spicy Scallop and Snow Pea Stir-Fry
Serving Size: 1 (242 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 173.4
- Calories from Fat 20
- Total Fat 2.3 g
- Saturated Fat 0.2 g
- Cholesterol 37.5 mg
- Sodium 487.6 mg
- Total Carbohydrate 16.0 g
- Dietary Fiber 2.4 g
- Sugars 6.9 g
- Protein 21.6 g
The following items or measurements are not included: