Plump Scallops with Snow Peas & King Oyster Mushrooms made at home—light, veggie-forward, and inspired by my everyday cooking journey.
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Plump Scallops with Snow Peas & King Oyster Mushrooms is a dish I cooked for myself—and yes, that detail matters in the best way possible.
On the same day, I cooked lemon garlic butter scallops for my husband. I made the two dishes one after the other, using the same scallops but letting our preferences lead the way. He’s not big on greens. I genuinely love them. Snow peas make me happy. They do not make him happy. So we compromised by not compromising at all (lol!).
This is one of the things I’ve learned as a wife who enjoys cooking. We don’t always need the exact same plate to enjoy the same meal. Sometimes it’s enough that the base is familiar, and the details reflect who we are.
This recipe became my lighter, veggie-forward version—simple, fresh, and full of things I actually look forward to eating.
Cooking for Two, Without Cooking the Same Thing
Cooking has become part of my learning journey as a wife, but it has also become something playful. I no longer see it as a rule that we must eat the exact same dish every time.
That day, I cooked lemon garlic butter scallops for my husband first. He likes flavors that are rich, familiar, and straightforward. Once his plate was done, I stayed in the kitchen and cooked this version for myself.
Same scallops. Same pan. Different direction.
There was something oddly satisfying about it. I didn’t feel like I was making “extra” food. I felt like I was making the right food.
How I Cook Plump Scallops with Snow Peas & King Oyster Mushrooms at Home
Plump Scallops with Snow Peas & King Oyster Mushrooms
Equipment
- 1 Non-stick or stainless steel skillet
- 1 Mixing bowl (for soaking the scallops)
- 1 Small bowl (for mixing the sauce)
- 1 Measuring spoons
- 1 Measuring cup
- 1 Knife
- 1 Cutting board
- 1 Paper towels
- 1 Spatula or tongs
Ingredients
Main Ingredients
- 170 g scallops
- 1 cup snow peas trimmed
- 3-4 baby king oyster mushrooms sliced lengthwise
- 4 cloves garlic minced
- A few slices of fresh ginger
- 1 tbsp Chinese cooking wine
- Hot water (enough to soak) not boiling
- 2-3 tbsp neutral oil
- Salt to taste
- White pepper to taste
- Optional splash of soy sauce
- Fresh lemon for finishing
Sauce Ingredients
- 1 tablespoons oyster sauce
- 4 tablespoons water
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions
- Place the scallops in a bowl. Add the Chinese cooking wine and pour in enough hot water (not boiling) to fully submerge them. Let soak for 10–15 minutes to help keep the scallops plump. Drain well and pat completely dry with paper towels. Season lightly with salt and white pepper.
- In a small bowl, whisk together oyster sauce, water, cornstarch, salt, and sugar until smooth. Set aside.
- Heat a skillet over medium-high heat. Add 1 tablespoon of neutral oil. Once hot, place the scallops flat-side down in a single layer. Do not move them for about 2 minutes. Flip once and cook for another 1–1½ minutes, just until lightly golden. Remove from the pan and set aside.
- Add a little more oil to the same pan if needed. Arrange the king oyster mushrooms in a single layer. Cook for 1–2 minutes per side until lightly browned. Season with a pinch of salt, then remove and set aside.
- Reduce the heat to medium. Add the garlic and ginger and sauté for about 20 seconds, just until fragrant. Add the snow peas and stir-fry for 1–2 minutes until crisp-tender.
- Lower the heat before pouring in the prepared sauce. Stir gently as the sauce thickens, about 30–45 seconds.
- Return the scallops and mushrooms to the pan. Toss gently for about 20 seconds, just until everything is warmed through and coated.
- Turn off the heat and finish with a fresh splash of lemon juice. Serve immediately.
The Story Behind Plump Scallops with Snow Peas & King Oyster Mushrooms
Plump Scallops with Snow Peas & King Oyster Mushrooms is inspired by Cantonese-style home cooking, where seafood is treated gently and vegetables are meant to stay crisp and bright.
In many Chinese kitchens, scallops are cooked quickly and paired with vegetables that don’t overpower their natural sweetness. Snow peas are a popular choice because they cook fast and keep their crunch. King oyster mushrooms are often used because of their meaty texture and ability to soak up flavor without becoming heavy.
A fun bit of trivia I learned along the way is that king oyster mushrooms are sometimes used as a scallop substitute in vegetarian dishes. Slice them lengthwise, brown them well, and they really do mimic that seafood bite.
This dish quietly brings those ideas together without trying too hard.
What Cooking This Dish Taught Me (Again)
Every time I cook scallops, I relearn the same lesson: don’t rush.
Scallops shrink when they’re shocked with heat too quickly. A short soak in hot water with Chinese cooking wine helps relax them. It’s a small step, but it makes a big difference.
This recipe reminded me that good cooking is often about doing less, not more. Fewer ingredients. Gentler heat. Better timing.
A Small, Very Real Kitchen Moment
I remember standing by the stove thinking, “Okay, this one’s just for me.”
I sliced the king oyster mushrooms carefully. I trimmed the snow peas and kept them crisp. I mixed the sauce ahead of time, so I wouldn’t panic later.
These little habits didn’t come naturally to me at first. I learned them by reading cookbooks and paying attention to what went wrong before.
Cooking this dish felt relaxed. No pressure. No performance. Just food I knew I would enjoy.
Book Inspiration That Helped Shape This Dish
A lot of how I cook today comes from reading cookbooks, not just following recipes online. One book I always come back to is The Complete Chinese Cookbook by Ken Hom.
What I love about this book is how practical it is. It explains techniques in a way that makes sense for home kitchens. It focuses on balance, timing, and understanding ingredients.
I enjoy learning recipes by reading books. I like sitting down, flipping pages, and letting ideas sink in slowly. This book helped me understand why soaking scallops works and why vegetables should stay crisp.
It’s one of those cookbooks that feels like a quiet guide rather than a strict rulebook.
My Ingredient Philosophy
When I cook Plump Scallops with Snow Peas & King Oyster Mushrooms, I keep the ingredients clean and simple.
I prefer organic ingredients whenever I can. I read labels. If something has a long list of words I don’t recognize, I usually skip it.
I believe overly processed food can take a toll on the body over time. That belief didn’t come from trends. It came from listening to how I feel after meals.
This dish doesn’t need much. Fresh scallops, vegetables, garlic, ginger, and a simple sauce are enough.
Why This Dish Works So Well at Home
Plump Scallops with Snow Peas & King Oyster Mushrooms fits perfectly into home cooking because it’s flexible.
You can swap vegetables. You can adjust the sauce. You can make it just for yourself, even if someone else in the house prefers butter and no greens.
It doesn’t demand perfection. It just asks for attention.
How I Serve It
I usually serve this dish with steamed rice or simple noodles. Nothing fancy.
It’s light, satisfying, and doesn’t leave me feeling weighed down. That’s exactly what I want from a meal like this.
A Friendly Note Before You Try It
If you’re new to cooking scallops, don’t stress. I wasn’t confident at first, either.
Cooking improves quietly. One meal teaches the next.
Read cookbooks. Make notes. Laugh when something doesn’t turn out exactly right.
That’s how this recipe became part of my routine.
From My Kitchen to Yours
Plump Scallops with Snow Peas & King Oyster Mushrooms is a reminder that cooking at home can still reflect who you are—even when you’re sharing a kitchen.
You don’t have to give up vegetables just because someone else doesn’t love them. You can cook side by side, adjust, and still enjoy the process.
If you love seafood and vegetables, I hope you try this recipe for yourself. If you enjoy learning through books, I hope you check out the cookbook I mentioned.
One kitchen, two plates, and plenty of room for preferences.
