This vibrant Chinese-style stir-fry highlights the natural sweetness of fresh scallops paired with the crisp texture of snow peas and the aromatic warmth of ginger and garlic. The dish comes together in minutes, making it perfect for a quick yet elegant weeknight dinner. The simple sauce of soy sauce and sesame oil coats each bite without overwhelming the delicate seafood. It’s a satisfying main that balances savory, fresh, and slightly sweet flavors. Serve over rice or noodles for a complete meal that feels both comforting and refined. This recipe is ideal for seafood lovers seeking a light, flavorful option that delivers restaurant-quality results at home.
Scallops
Description
This vibrant Chinese-style stir-fry highlights the natural sweetness of fresh scallops paired with the crisp texture of snow peas and the aromatic warmth of ginger and garlic. The dish comes together in minutes, making it perfect for a quick yet elegant weeknight dinner. The simple sauce of soy sauce and sesame oil coats each bite without overwhelming the delicate seafood. It&# 226;ÂÂs a satisfying main that balances savory, fresh, and slightly sweet flavors. Serve over rice or noodles for a complete meal that feels both comforting and refined. This recipe is ideal for seafood lovers seeking a light, flavorful option that delivers restaurant-quality results at home.Ingredients
Directions
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Rinse the scallops under cold water and pat them completely dry with paper towels.
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In a small bowl, combine 1 tablespoon cornstarch, 1 tablespoon soy sauce, and a few drops of sesame oil. Stir well until smooth and set aside.
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Heat 3 tablespoons of cooking oil in a wok or large skillet over high heat until it begins to smoke slightly.
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Add minced garlic and sliced ginger to the hot oil. Stir-fry for 30 seconds until fragrant.
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Add snow peas, thinly sliced carrot, salt, and water to the wok. Stir-fry for 3 minutes until vegetables are crisp-tender.
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Remove the vegetable mixture from the wok and transfer to a serving platter.
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Wipe the wok clean if necessary, then heat the remaining 3 tablespoons of oil over high heat.
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Add green onion pieces to the hot oil and stir-fry for 30 seconds.
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Add the dried scallops to the wok. Stir-fry constantly for 4 minutes, or until the scallops are just cooked through and opaque.
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Return the snow pea mixture to the wok.
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Pour the cornstarch-soy sauce mixture over the scallops and vegetables.
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Toss everything together and cook for another 30 seconds, allowing the sauce to thicken and coat the ingredients.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 99.9kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.2g1%
- Cholesterol 39.7mg14%
- Sodium 635.6mg27%
- Total Carbohydrate 6.1g3%
- Dietary Fiber 0.0g0%
- Sugars 6.1g
- Protein 14.8g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure scallops are thoroughly dried before cooking to achieve a good sear and prevent steaming.
Use large, dry-packed scallops for the best texture and flavor. Avoid wet-packed scallops if possible, as they contain moisture that can affect cooking.
Adjust the amount of soy sauce to taste. For a lighter sauce, reduce the cornstarch slightly.
Snow peas can be substituted with snap peas or baby corn for variation.
This dish is best served immediately after cooking. Do not reheat, as scallops can become rubbery.
Garnish with additional sliced green onions or a sprinkle of sesame seeds if desired.
