Scallops And Snow Peas
Succulent scallops paired with crisp snow peas and scallions, all coated in a creamy vermouth sauce, perfect for a quick elegant meal or special occasion.
Ingredients
Instructions
- In a large skillet, melt 1/4 cup butter and sauté shallots until golden.
- Add thawed pea pods and scallions, stir-fry for 1 minute, then remove to a heated platter.
- In the same skillet, add sea scallops cut into quarters and cook for 3 to 5 minutes until done, do not overcook.
- Remove scallops with a slotted spoon and place over vegetables on the platter.
- Optional: Pour heavy cream mixed with dry vermouth or white wine into the skillet, cook briefly to create a sauce.
- Finish with lemon juice, salt, and hot pepper sauce, then serve over cooked rice.
Tips & Substitutions
For best results, ensure your scallops are dry before cooking to achieve a nice sear. If you don't have dry vermouth, a splash of white wine works well too. You can replace snow peas with sugar snap peas if preferred. To add more flavor, consider incorporating minced garlic or fresh herbs like basil or parsley.
Serving Suggestions
This dish pairs beautifully with cooked rice, which absorbs the rich sauce perfectly. For a complete meal, consider serving a light salad or steamed vegetables on the side. A chilled glass of white wine complements the flavors well, enhancing the dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat to avoid overcooking the scallops. You can also add a splash of cream to keep the dish moist while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops And Snow Peas contains roughly 284 calories, with 7g protein, 30g carbohydrates, and 17g fat. It is an excellent source of vitamin A (28% of the Daily Value), vitamin C (21% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 870mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but ensure they are completely thawed and patted dry before cooking. This will help achieve the desired sear and texture. Avoid cooking them directly from frozen as they may cook unevenly.
What can I substitute for heavy cream?
If you're looking for a lighter option or a dairy-free substitute, you can use coconut cream or a plant-based cream alternative. Keep in mind that this may alter the flavor profile slightly, but it can still create a creamy texture.
How can I make this recipe spicier?
To add more heat, consider increasing the amount of hot pepper sauce or incorporating diced fresh chili peppers into the sauté. You could also serve with a side of spicy pickled vegetables for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).