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Vaguely-Thai Scallops















Trans-fat Free, Low Carb


1 pound scallops
preferably the large (sea) kind, or small bay scallops
½ pound snow pea pods
½ cup white wine
1 tablespoon lime juice
3 tablespoons fish sauce
nam pla
3 each garlic cloves
2 tablespoons ginger
chopped, fresh
4 tablespoons butter
1 x black pepper


Start some rice cooking, so it will be done when the scallops are done.

If you're using large (sea) scallops, slice them into strips about ¼ inch thick.

If you're using small (bay) scallops, don't bother slicing them.

Rinse and drain the snow peas and remove the strings.

Cut the pods into 1-inch lengths.

Heat a small saucepan or skillet, then put in a little butter.

Add the ginger and sauté for 30 seconds, then add the garlic and sauté for another 30 seconds.

Add the wine and fish sauce, and reduce the mixture by half, stirring often.

Keep this hot during the next few steps, but stir it so that it doesn't burn.

Heat a skillet large enough to hold the scallops in one layer, and melt the rest of the butter.

Over moderately high heat, add the scallops and pepper to taste.

Add the snow peas and stir-fry until the peas have change color and the scallops have turned opaque, about 2 minutes.

Don't overcook the scallops, just cook them until they've lost their translucent look.

Add the sauce and lime juice to the skillet and stir everything for a few seconds, until well-mixed.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 26544% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 1196mg 50%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 58g
Vitamin A 22% Vitamin C 62%
Calcium 18% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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