Scallops with Snow Peas

Why You’ll Love This Recipe

This dish is quick to prepare yet feels gourmet, making it an ideal option for busy evenings when you still want something fresh and wholesome. The delicate sweetness of scallops pairs perfectly with the crisp snow peas and mild leeks, while the ginger and soy sauce add depth and aroma. Served over brown rice, it’s a well-balanced meal packed with protein, fiber, and flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 3×1/2-inch strips
1 1/2 teaspoons minced fresh gingerroot
3 cups hot cooked brown rice

Directions

1. In a small bowl, whisk together the cornstarch, soy sauce, and water until smooth. Set aside.
2. Heat 2 teaspoons of oil in a large skillet or wok over medium-high heat. Add the scallops and cook for 2–3 minutes until opaque. Remove from skillet and set aside.
3. Add the remaining oil to the skillet. Stir-fry the snow peas, leeks, and ginger for 2–3 minutes until crisp-tender.
4. Return the scallops to the skillet. Stir the cornstarch mixture, then pour it into the pan.
5. Cook and stir for 1–2 minutes until the sauce thickens and coats the scallops and vegetables.
6. Serve hot over brown rice.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

• Add sliced mushrooms, bell peppers, or baby corn for extra vegetables.
• Substitute scallops with shrimp for a different seafood option.
• Use jasmine rice or quinoa instead of brown rice.
• For more heat, add a pinch of crushed red pepper flakes or drizzle with chili oil.
• Replace soy sauce with tamari for a gluten-free version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave for 1–2 minutes. Avoid overcooking, as scallops can become rubbery when reheated too long.

FAQs

Can I use sea scallops instead of bay scallops?

Yes, just cut them into smaller pieces for even cooking.

Do I need to blanch the snow peas before stir-frying?

No, they cook quickly in the skillet and stay crisp without blanching.

Can I make this without leeks?

Yes, substitute with green onions or thinly sliced onions.

How do I know when scallops are cooked?

They should turn opaque and slightly firm, usually within 2–3 minutes.

Can I prepare the sauce ahead of time?

Yes, mix the cornstarch, soy sauce, and water in advance and refrigerate until ready to use.

Is this dish healthy?

Yes, it’s low in fat, high in protein, and includes fiber-rich vegetables and brown rice.

Can I freeze leftovers?

It’s not recommended, as scallops and snow peas lose texture when frozen and reheated.

What type of pan works best?

A wok or large skillet is ideal for quick, even stir-frying.

Can I add garlic to the recipe?

Yes, minced garlic adds extra flavor and works well with the ginger.

What can I serve alongside this dish?

A light cucumber salad or miso soup makes a great accompaniment.

Conclusion

Scallops with snow peas is a quick, fresh, and flavorful meal that highlights the natural sweetness of scallops and the crisp bite of vegetables. With its savory sauce and wholesome brown rice base, it’s both nutritious and satisfying. Perfect for busy weeknights or when you want a restaurant-quality meal at home, this dish is sure to impress.

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