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Scallops Stir-Fried with Snow Peas


1     pound (500 g) scallops, halved or quartered, if large
1     tablespoon (15 mL) cornstarch
1/2      cup (125 mL) water
2     tablespoons (30 mL) sherry
2     tablespoons (30 mL) soy sauce
1     teaspoon (5 mL) minced gingerroot
1/4     teaspoon (1 mL) paprika, or to taste
2     tablespoons (30 mL) canola oil
1     tablespoon (15 mL) minced garlic
4     green onions, including green tops, sliced diagonally into 1-inch (2.5 cm) lengths
1/2      pound (250 g) snow peas, washed and trimmed
3     tablespoons (45 mL) coarsely chopped walnuts, toasted


Wash scallops and pat dry. Refrigerate until needed.

In a small bowl, combine cornstarch and water. Add sherry, soy sauce, ginger and paprika, whisking until blended. Set aside.

In a wok or non-stick skillet, heat 1 tablespoon (15 mL) canola oil over high heat. Add garlic, green onions and snow peas; stir-fry for 2 minutes, until snow peas are
tender-crisp. Remove from pan. Add remaining 1 tablespoon (15 mL) oil, and scallops; stir-fry for 1 minute.

Stir in cornstarch mixture and cook until slightly thickened, about 1 minute. Add snow pea mixture and walnuts; heat for about 1 minute, being careful not to overcook scallops. Makes 4 servings.

Scallops Stir-Fried with Snow Peas

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