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Scallop and Snap Pea Stir-Fry


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  • 1 Tbs. Olive oil
  • 1 # Small sea scallops, muscle removed
  • Coarse salt
  • 1 Small onion, halved and sliced 1/4" thick
  • 1 Tbs. Grated fresh, peeled ginger
  • 1/2 # Sugar snap peas, trimmed
  • 1/2 C. Water
  • 2 Tbs. Fresh lime juice
  • 1/2 tsp. Asian garlic-chili sauce
  • 1/2 C. Loosely packed fresh cilantro leaves


Servings 4


Step 1

In a large non-stick skillet over high heat, warm oil about 1 minute. Add scallops flat side down and brown on both sides; 2-3 minutes per side. Season with salt and transfer to plate.

Reduce heat to medium. Add onion and cook until browned; 1-2 minutes. Add ginger, sugar and snap peas and 1/2 C. of 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.


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