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Scallops with Snow Peas Recipe
|Sea scallops||1 Pound, cut in half|
|Snow peas||1⁄2 Pound|
|Soy sauce||2 Teaspoon|
|Salt||1⁄4 Teaspoon (optional)|
|Water||1⁄3 Cup (5.33 tbs)|
|Fresh ginger||1 Teaspoon, grated|
Calories 195 Calories from Fat 11
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.15 g0.75%
Trans Fat 0 g
Cholesterol 37.4 mg
Sodium 465.4 mg19.4%
Total Carbohydrates 24 g7.8%
Dietary Fiber 3.2 g12.7%
Sugars 5.8 g
Protein 22 g44.3%
Vitamin A 43.5% Vitamin C 80.5%
Calcium 10.6% Iron 19.3%
*Based on a 2000 Calorie diet
1 Thoroughly wash the scallops and drain well.
2 Trim the root ends and green stems from the leeks and wash well. Cut diagonal slices about 1/4 inch thick.
3 Cut the ends of snow peas and remove the strings.
4 In a small cup, combine cornstarch soy sauce, salt (if desired) and water; stir until smooth.
5 In a large heavy skillet or a wok, heat salad oil over high heat.
6 Add in the scallops and stir fry for 1 minute.
7 Mix in the leeks, snow peas and ginger; and stir-fry for another 1 minute.
8 Pour the cornstarch mixture over scallops and vegetables.
9 Stir until the sauce becomes thick.
10 Serve with rice.