- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 183.9
- Total Fat: 7.3 g
- Cholesterol: 37.4 mg
- Sodium: 526.6 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.7 g
- Protein: 20.0 g
Scallops with Stir Fried Sugar Snap PeasSubmitted by: AZJAN22
1 lb sea scallops
12 ounces fresh sugar snap peas, trimmed and strings removed
1/4 to 1/2 cup low sodium chicken broth
1 Tablespoon Chinese rice wine or sake
1 teaspoon Asian sesame oil
2 teaspoons oyster sauce
1 teaspoon cornstarch
1/2 teaspoon sugar substitute (I used Splenda)
1/2 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon + 1.5 teaspoons canola or peanut oil, divided
3 fresh ginger slices, smashed with the side of a knife
2 cloves garlic
To make the sauce, in a small bowl stir together the broth, rice wine, sesame oil, oyster sauce, cornstarch, Splenda, salt and pepper. Set sauce aside.
In a seasoned work or large non-stick saute pan over medium high heat, heat 1 Tablespoon of the canola or peanut oil until very hot. In the meantime pat scallops dry with paper towels and season lightly with salt and pepper. Sear the scallops for 2 minutes on one side and another 1-2 minutes on the other side. Remove scallops and set aside.
Wipe wok or saute pan with paper towels to remove oil leftover from seared scallops. Add 1.5 teaspoons of canola or peanut oil and heat oil until very hot. Add the ginger and garlic and stir-fry until crisp and brown, about 40-60 seconds. Using a slotted spoon, lift out the ginger and garlic and discard. Add the sugar snap peas to the hot pan and stir-fry until they begin to blister, 2-3 minutes. Stir in the sauce and return scallops to the pan. Continue to stir fry for a couple of minutes just until the sauce thickens and scallops are warmed through. (Don't overcook scallops or they will be tough and rubbery).
Transfer in a warmed bowl and serve at once.
Makes 4 to 6 servings
Serving Size: Serves 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user AZJAN22.