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Photo: Annabelle Breakey; Styling:Randy Mon Photo by: Photo: Annabelle Breakey; Styling:Randy Mon

Scallop and Snow Pea Stir-fry

This 20-minute stir-fry features scallops, snow peas, and egg noodles. This dish is easy and perfect for weeknight meals.

Sunset APRIL 2009

  • Yield: Serves 4
  • Total: 20 Minutes


  • 1 tablespoon vegetable oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 pound large sea scallops, halved crosswise
  • 8 ounces snow peas
  • 1/2 cup reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons chopped green onions
  • About 6 oz. thin dried Asian egg or wheat noodles, cooked as package directs


In a large wok or nonstick frying pan, heat oil over medium-high heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add scallops and stir to coat with garlic mixture, then cook 1 minute. Mix in snow peas and cook 1 minute. Stir in broth and soy sauce and cook just until simmering. Sprinkle with green onions and mix with noodles.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 16%
  • Protein: 27g
  • Fat: 5.4g
  • Saturated fat: 0.5g
  • Carbohydrate: 43g
  • Fiber: 7.4g
  • Sodium: 708mg
  • Cholesterol: 37mg

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Scallop and Snow Pea Stir-fry Recipe