Stir Fried Scallops with Sugar Snap Peas
Elevate your weeknight dinner game with this vibrant and flavorful Stir-Fried Scallops with Sugar Snap Peas! Juicy sea scallops are perfectly seared to golden-brown perfection and paired with crisp, tender sugar snap peas, all brought together with a luscious soy-based sauce infused with the umami of oyster sauce and the subtle sweetness of honey. A fragrant base of garlic and ginger adds depth, while a sprinkle of sesame seeds and green onions provides the perfect finishing touch. This quick and easy stir-fry comes together in just 25 minutes, making it a perfect option for busy nights. Serve over steamed rice or noodles for a wholesome, restaurant-quality meal that’s bursting with fresh, savory flavors! Keywords: stir-fried scallops, sugar snap peas, quick stir-fry, healthy dinner, Asian-inspired recipe.
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Recipe Information
Ingredients
- 450 grams Sea scallops
- 250 grams Sugar snap peas
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Honey
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Vegetable oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 pieces Green onions, sliced thinly
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Pat the scallops dry with a paper towel and season lightly with salt and black pepper on both sides. Set aside.
Mix the soy sauce, oyster sauce, honey, sesame oil, cornstarch, and water in a small bowl. Stir well and set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sea scallops in a single layer and sear for 1-2 minutes per side, until golden-brown. Do not overcrowd the pan; cook in batches if necessary. Remove the scallops from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Increase the heat to medium-high and add the sugar snap peas. Stir-fry for 2-3 minutes until they are bright green and tender-crisp.
Return the cooked scallops to the skillet. Pour the prepared sauce over the scallops and sugar snap peas. Toss everything together and stir-fry for another 1-2 minutes until the sauce thickens and coats the ingredients evenly.
Remove the skillet from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
