Scallop And Snow Pea Stir Fry Recipes

SCALLOP AND SNOW PEA STIR-FRY

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.

STIR-FRIED SCALLOPS WITH SNOWPEAS AND GINGER RECIPE

Steps:

• 1. Combine soy sauce, vinegar, sugar and sesame oil in a small bowl and set aside. 2. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add scallops to the wok, in two batches if necessary, and sear for 30 seconds on one side, then turn over and sear the other side for 10 seconds so they are nicely caramelised. Remove and rest on kitchen paper. 3. Add snowpeas, spring onions and ginger to wok and stir-fry for 30 seconds. Add wine or sherry and cook for 10 seconds. 4. Return scallops to wok, add soy sauce mixture and stir-fry for 30 seconds. Serve immediately. If you like this recipe, try Kylie Kwong's stir-fried asparagus with garlic.

SCALLOPS WITH SNOW PEAS

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.

SNOW PEA STIR-FRY

Steps:

• In a large skillet, stir fry snowpeas and mushrooms in oil for 2 minutes.
• In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth.
• Add to skillet, bring to a boil.
• Cook and stir for 1-2 min or until thickened.

SCALLOP AND SNAP PEA STIR-FRY

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.

SPICY SCALLOP AND SNOW PEA STIR-FRY

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.