Best 6 Scallops With Snow Peas Recipes

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Scallops with snow peas is a classic dish that combines the delicate flavor of scallops with the crisp, bright flavor of snow peas. It's a quick and easy dish to make, and it's perfect for a light and healthy meal. There are many different ways to cook scallops with snow peas, but some of the most popular methods include stir-frying, steaming, and baking. No matter how you choose to cook them, scallops and snow peas are a delicious and nutritious combination that is sure to please everyone at the table.

Let's cook with our recipes!

SPICY SCALLOP AND SNOW PEA STIR-FRY



Spicy Scallop and Snow Pea Stir-Fry image

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

6 tablespoons water, divided
2 tablespoons reduced sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon red pepper flakes, crushed (or to taste)
1 teaspoon canola oil
1 lb scallops (sea)
1 teaspoon garlic, minced
1 tablespoon ginger, peeled and grated
1 orange bell pepper, cut into thin 2-inch lengths
1/2 lb snow peas
1 scallion, thinly sliced (optional garnish)

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.

SCALLOPS WITH SNOW PEAS



Scallops with Snow Peas image

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

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 3x1/2-inch strips
1-1/2 teaspoons minced fresh gingerroot
3 cups hot cooked brown rice

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.

SEA SCALLOPS WITH SWEET PEPPERS AND SNOW PEAS



Sea Scallops With Sweet Peppers and Snow Peas image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons olive oil
1 sweet red pepper, cored, seeded and cut into 1/2-inch pieces
1/4 pound snow peas, trimmed and rinsed
1/4 teaspoon hot red pepper flakes
Salt and freshly ground pepper to taste
1 1/4 pounds sea scallops, cut into 1/2-inch cubes
4 tablespoons shallots or scallions, chopped fine
3 tablespoons Ricard or any other anise-flavored liqueur
2 tablespoons fresh lemon juice
4 tablespoons fresh coriander or fresh basil, chopped coarse

Steps:

  • In a large nonstick skillet or wok, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the red pepper pieces and the snow peas. Cook, stirring and tossing, about 4 minutes. Season with pepper flakes, salt and pepper.
  • When the red peppers and snow peas are nearly cooked, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Over high heat add the scallops, shallots, liqueur, lemon juice, coriander, salt and pepper. Cook, stirring, about 2 minutes. Cook until the scallops are heated through. Do not overcook. Serve immediately.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

GINGERED SCALLOP, SHRIMP & SNOW PEAS



Gingered Scallop, Shrimp & Snow Peas image

Make and share this Gingered Scallop, Shrimp & Snow Peas recipe from Food.com.

Provided by Rita1652

Categories     White Rice

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 teaspoons grated fresh ginger
1 teaspoon minced garlic
1/2 lb bay scallop, patted dry-lightly seasoned with salt and pepper
1/2 lb medium shrimp, cleaned and peeled lightly seasoned with
salt and pepper
1 red bell pepper, seeded and cut into thin strips
1 small onion, thinly sliced
1 teaspoon sugar
4 cups snow peas, strings removed and cut in half on the diagonal (1/2 lb.)
1 1/2 teaspoons dark sesame oil (to taste)
1/2 cup toasted sliced almonds
soy sauce
fresh cilantro

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over medium high heat.
  • Add ginger, garlic, scallops & shrimp and sauté just until firm and opaque in the center, 2-3 minutes.
  • Transfer to a plate.
  • Cook onions, peppers, sugar and snow peas in 1 tablespoon olive oil till tender crisp.
  • Add scallops and shrimp back to pan for 2 more minutes.
  • Season with sesame oil and soy sauce.
  • Plate over jasmine rice and top with toasted almonds.
  • Garnish with Cilantro.

SEA SCALLOPS WITH SUGAR SNAP PEAS



Sea Scallops With Sugar Snap Peas image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

3/4 pound sugar snap peas
Salt to taste
2 tablespoons olive oil
1 sweet large red pepper, cored, seeded and cut in strips about 1/4-inch wide
1 1/4 pounds sea scallops (if too large, cut them in half)
Freshly ground black pepper to taste
4 tablespoons finely chopped shallots or scallions
1 teaspoon finely chopped garlic
3 tablespoons vodka
2 tablespoons fresh lemon juice
1/4 cup heavy cream
4 tablespoons coarsely chopped fresh coriander

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 SCALLOPS WITH SNOW PEAS BUTTER SAUCE RECIPE BY TASTY



Shrimp And Scallops With Snow Peas Butter Sauce Recipe by Tasty image

Here's what you need: shrimp, sea scallop, lemon juice, onion powder, chili powder, pepper, fresh parsley, cajun seasoning, white wine vinegar, sugar, butter, chicken bouillon cubes, garlic, water, milk, sugar snap peas

Provided by Davis Ina

Yield 4 servings

Number Of Ingredients 16

2 lb shrimp
1 lb sea scallop
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon fresh parsley
1 ½ tablespoons cajun seasoning, or old bay
1 teaspoon white wine vinegar
½ cup sugar
6 tablespoons butter
2 chicken bouillon cubes
1 tablespoon garlic, minced
1 cup water
2 tablespoons milk
½ cup sugar snap peas

Steps:

  • Prepare marinade and marinate shrimp and scallops in the fridge for 3-4 hours.
  • Mix together skillet ingredients (except milk and snow peas) in a wide skillet on medium-high. Then, add shrimp and cook in sauce for 3 minutes per side. let rest 3 min each side then flip in sauce
  • Add snow peas and milk and let simmer. Remove from heat and let sit for 5 minutes.
  • Cook again on low heat until sauce thickens and reduces down.
  • Serve plain or alongside steamed rice.
  • Enjoy!

Nutrition Facts : Calories 614 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 0 grams, Protein 71 grams, Sugar 18 grams

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Choose fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for scallops that are plump and firm, and snow peas that are bright green and crisp.
  • Don't overcook the scallops: Scallops are very delicate and can easily be overcooked. Cook them for just a few minutes per side, or until they are opaque and just cooked through.
  • Use a light hand with the seasonings: Scallops have a delicate flavor, so it's important not to overwhelm them with too many seasonings. A simple combination of salt, pepper, and garlic is usually all you need.
  • Serve immediately: Scallops are best served immediately after they are cooked. This will help them retain their delicate flavor and texture.

Conclusion:

Scallops with snow peas is a simple yet elegant dish that is perfect for a special occasion. The scallops are tender and juicy, while the snow peas add a bit of crunch and sweetness. This dish is sure to impress your guests, and it's easy enough to make for a weeknight meal.

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