SCALLOP AND SNAP PEA STIR-FRY
Scallops are rich and sweet and can be substituted for shrimp in most dishes. When buying, choose scallops that are similar in size and are pink or ivory (not white).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 158 g, Fat 4 g, Fiber 2 g, Protein 20 g
SCALLOPS AND SNAP PEAS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over high heat, warm oil, about 1 minute; swirl to evenly coat bottom of pan. Add scallops, flat side down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to plate.
- Reduce heat to medium; add onion, and cook, stirring, until browned, 1 to 2 minutes. Add ginger, snap peas, and 1/2 cup water; cook, stirring occasionally, until vegetables are crisp-tender and water has evaporated, about 3 minutes.
- Remove from heat; add scallops, lime juice, chili sauce, and cilantro leaves. Toss to evenly coat. Season with salt, if desired.
Nutrition Facts : Calories 158 g, Fat 4 g, Fiber 2 g, Protein 20 g
SCALLOPS WITH SNOW PEAS
The vibrant, crisp pea pods in this dish are a nice contrast with the soft scallops. The dish looks and tastes bright and fresh. -Barb Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 378 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 750mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 5g fiber), Protein 21g protein.
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!
Provided by lecole54
Categories Chinese
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
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.
SEA SCALLOPS WITH SUGAR SNAP PEAS
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pluck off the ends of the peas and discard.
- Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside.
- In a large nonstick skillet or wok, heat olive oil over high heat. Add snap peas and red peppers and cook, stirring and tossing, for 2 minutes. Add scallops and salt and pepper. Cook for one minute, stirring and tossing. Add shallots, garlic, vodka, lemon juice, cream and the coriander. Cook and stir for about 3 minutes or until scallops are heated through. Do not overcook. Serve immediately.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 748 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP AND SUGAR SNAP PEAS STIR-FRY
Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the marinade: combine all the marinade ingredients in a bowl; mix well.
- Add the shrimp; stir to coat evenly; let stand for 10 minutes.
- Put stir-fry pan over high heat until hot.
- Add in the oil; swirling to coat the sides.
- Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
- Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
- Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
- Transfer to a serving plate and serve.
SEARED SCALLOPS WITH SUGAR SNAP PEAS AND RADISHES
Steps:
- Make the salad: In a large bowl, whisk to combine oil, vinegar, mustard, salt, and pepper. Add pepper cress, pea shoots, flowers, and beets, but do not toss to coat. Set aside.
- Prepare the peas and radishes: Bring a small saucepan of water to a boil. Add peas, and blanch for 2 minutes. With a slotted spoon, remove from pot, and set aside. Blanch radishes for 2 minutes, and add to snap peas. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add 1 tablespoon water, the peas, and radishes. Cook until water evaporates and butter coats vegetables, about 2 1/2 minutes. Season with salt and pepper.
- Meanwhile, cook the scallops: Heat a large nonstick skillet over medium-high heat. Season scallops with salt. Working in batches if necessary so as not to crowd pan, sear scallops until golden brown, 2 to 3 minutes per side. Transfer to a platter to keep warm. Season second side with salt and pepper. To the hot pan, add remaining 2 tablespoons butter and the orange zest and juice. Cook until butter is melted and flavors are combined, about 1 minute. Pour sauce over scallops.
- Toss the salad. Arrange scallops, salad, and sauteed vegetables on dinner plates. Garnish with chive flowers, if desired. Serve immediately.
STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS
This is from Stir-Fries Best-Ever Wok and Pan Recipes. If you can't get fresh sugar snap peas use either thawed frozen ones or snow peas. corected for the missing amount of soy sauce.
Provided by Sandyg61
Categories Asian
Time 14m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
- Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
- Add the peas and cook for 1 minute.
- Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
- Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
- Serve with rice.
Nutrition Facts : Calories 216.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 37.5, Sodium 581.5, Carbohydrate 14.2, Fiber 2.9, Sugar 3.5, Protein 21.1
SEARED SCALLOP GEMELLI WITH ASPARAGUS, SNAP PEAS AND PECORINO
Make and share this Seared Scallop Gemelli With Asparagus, Snap Peas and Pecorino recipe from Food.com.
Provided by gailanng
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta in boiling salted water according to package directions; drain.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Add pancetta, and cook 3 minutes or until crisp, stirring occasionally. Remove from skillet, and drain on paper towels. Return skillet to cooktop, and add 2 tablespoons oil, onion, and garlic; cook, over medium-high heat, 5 minutes or until onion starts to soften, stirring occasionally. Add asparagus; cook 2 minutes or until bright green. Stir in peas, and cook 2 minutes. Add vermouth; cook 1 minute or until reduced to a glaze. Stir in tarragon and cook 1 minute. Remove from heat.
- Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add to skillet, and cook 2 to 3 minutes on each side or until browned.
- Return large skillet to cooktop. Add cooked pasta and 2 tablespoons butter, and cook 1 minute or until butter melts. Remove skillet from heat, and stir in cheese, half of reserved pancetta, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Divide pasta among 4 bowls, top each evenly with scallops, and sprinkle with remaining pancetta.
Nutrition Facts : Calories 514.5, Fat 17.9, SaturatedFat 5.5, Cholesterol 42.5, Sodium 761.3, Carbohydrate 60.7, Fiber 6.7, Sugar 5.2, Protein 26.1
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- Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add shallots; cook 1 minute, stirring constantly. Add pancetta mixture to pea mixture.
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