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Plump Scallops with Snow Peas & King Oyster Mushrooms

Light and veggie-forward scallops cooked with snow peas and king oyster mushrooms, finished with a simple savory sauce and fresh lemon. A quick, mindful home-cooked meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course, Seafood
Cuisine Asian, Cantonese, Chinese
Servings 2
Calories 420 kcal

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.
Keyword Asian scallops, healthy scallops, Plump Scallops with Snow Peas & King Oyster Mushrooms, scallop recipe, seafood dinner, veggie-forward seafood