Last weekend I was fortunate enough to go to my hometown and visit with some family. While I was there I stopped at Husted’s Market and loaded up on some produce. One of the best things I got were these sugar snap peas…
Sugar snap peas are so good! They are sweet and crunchy and if you break one in half, it makes a loud “SNAP”! I actually really enjoy eating these raw as a snack, just like you might baby carrots. Because I had so many though, I wanted to incorporate them into a meal. Something with an Asian flair… and scallops. I love scallops. I had this recipe for a small lunch but you can make it a bigger meal by serving it with brown rice. My recipe was adapted from this one at yumsugar.
Sugar Snap Peas and Scallops
2 Tablespoons canola oil
1 cup of small bay scallops
Salt and Pepper to taste
1 small yellow onion
2 teaspoons grated fresh ginger root
1 quart sugar snap peas
1 Tablespoon low sodium stir fry sauce or low sodium soy sauce
Juice from 1 lime
1. Heat the canola oil in a frying pan until hot, add in the scallops, sprinkle with salt and pepper, cook until they begin to brown. Set aside.
2. Turn heat to low-medium and add the onion to the pan. Cook until browned. Stir in the fresh ginger root and sugar snap peas. Cook about 5 minutes. Peas will be cooked, but still crispy.
3. Add the scallops back into the pan. Stir in sauce, and lime juice.
Protein! Scallops are a good low-fat source of protein
Vitamins and Minerals! Scallops are high in selenium and B vitamins, Sugar Snap peas are high in Vitamin K, Vitamin A, and Iron!
So this meal is great for vegetarians who eat seafood!