Scallops with Snow Peas

This stir-fry keeps things minimal: scallops, snow peas, garlic, and a light miso sauce. No soy sauce, no oyster sauce, no sugar. The miso paste does the work of all three, adding salty umami depth with a subtle fermented complexity that complements the sweet scallops.

The technique here is all about timing. Scallops go in first with the garlic for just one to two minutes. They should barely be cooked through before you pull them out. Overcook scallops and they turn rubbery. The snow peas get the pan next for two to three minutes, just enough to turn bright green and crisp-tender. Then the miso, white pepper, and arrowroot slurry go in to create a glossy, light sauce before the scallops return for a final heat-through.

Arrowroot instead of cornstarch gives the sauce a clearer, lighter finish that doesn’t cloud the way cornstarch can. It thickens quickly, so have everything prepped and ready before you start cooking.

Chef Tips

• Slice the scallops into thin rounds so they cook fast and evenly. Whole large scallops would need more time and risk overcooking the edges
• Get the oil smoking hot before adding the garlic and scallops. High heat means searing, not steaming
• Dissolve the arrowroot in cold water before adding it to the hot pan. Dumping it in dry creates lumps
• Serve immediately. Stir-fries don’t hold well and the snow peas lose their snap

Variations

• Shrimp swap: Use peeled shrimp instead of scallops for a more budget-friendly version
• Ginger kick: Add a tablespoon of minced fresh ginger with the garlic for a brighter, spicier base
• Sesame finish: Drizzle with toasted sesame oil and sprinkle with sesame seeds right before serving