Asian Scallop and Snap Pea Salad Recipe

Name: Asian Scallop and Snap Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 u - 10 scallops; 2 teaspoons toasted sesame oil; 1 tablespoon minced fresh ginger; 1 tablespoon minced fresh garlic; ¼ teaspoon crushed red pepper flakes; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon oyster sauce; salt; 1 lb sugar snap pea, trimmed; ½ cup carrot, cut into matchsticks; ½ cup drained sliced water chestnuts; ½ cup sliced mushrooms, slightly sauteed; ½ cup julienne cut red bell pepper; 2 teaspoons sesame seeds, toasted

Servings: persons

10 u - 10 scallops
2 teaspoons toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
¼ teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
salt
1 lb sugar snap pea, trimmed
½ cup carrot, cut into matchsticks
½ cup drained sliced water chestnuts
½ cup sliced mushrooms, slightly sauteed
½ cup julienne cut red bell pepper
2 teaspoons sesame seeds, toasted

1
To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes.
2
Add garlic and red pepper, cook 1 minute more.
3
Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer.
4
Remove from heat, cool.
5
Sautee the mushrooms in a little broth, wine or water just until cooked.
6
To prepare the salad, steam or cook peas in boiling water 30 seconds.
7
Drain and rinse in cold water.
8
Combine blanched peas and remaining ingredients except sesame seeds.
9
Drizzle dressing over salad, toss well.
10
Sprinkle with toasted sesame seeds.
11
Heat saute pan until hot.
12
Sear Scallops 4 minutes on each side.

529

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 u - 10 scallops, 2 teaspoons toasted sesame oil, 1 tablespoon minced fresh ginger, 1 tablespoon minced fresh garlic, and more.

Yes, Asian Scallop and Snap Pea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Scallop and Snap Pea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions