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Skillet Scallops


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  • 2 Lbs. Scallops, fresh or frozen
  • 1 Pkg. (7 oz.) Frozen Pea Pods
  • 1/4 Cup Butter
  • 2 Tomatoes, cut into eighths
  • 1/4 Cup Water
  • 2 Tbs. Cornstarch
  • 1 Tbs. Soy Sauce
  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 3 Cups Hot Cooked Rice
  • Soy Sauce



Step 1

Thaw frozen scallops and pea pods. Rinse scallops with cold water to remove any shell particle. Cut large scallops in half crosswise. Drain pea pods. Melt butter in a 10" fry pan. Add scallops and cook over low heat for 3-4 minutes, stirring frequently. Add pea pods and tomatoes. Combine water, cornstarch, soy sauce, salt and pepper. Add to scallop mixture and cook until thick, stirring constantly. Serve in a ice ring with soy sauce. Makes 6 servings.

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