Spice Rubbed Seared Scallops with Zesty Snap Peas

This recipe was developed for Stubb’s by Katie, of Culinary Pirate.
  • 9



  • 1 tablespoon high-heat cooking oil (canola, grapeseed, sunflower, safflower, etc.)
  • 6 each large scallops, side muscle removed
  • 2 tablespoon Stubb's Pork Spice Rub
  • 1 tablespoon high-heat cooking oil
  • 1/2 small red onion, sliced
  • 8 ounce snap peas, trimmed
  • 3 cloves minced garlic
  • 1/3 cup Stubb's Pork Marinade
  • Salt and pepper to taste


  • Heat a large sauté pan over medium heat and add in the oil. When the oil is hot, add in the onions and cook for 2-3 minutes or until they start to soften. Add in the garlic and cook for another minute. Raise the heat to medium-high and add in the snap peas. Cook, stirring frequently, for one minute, then stir in the marinade. Set heat to medium-low and let the mixture simmer for about a minute before removing from the heat.

  • While the snap peas cook, heat a medium sauté pan over medium-high heat. Dry off the scallops on paper towels, then place them on a plate and dip both sides of each scallop into the spice rub. When the pan is hot, add the oil to the pan and give it a few seconds to heat up. When the oil is hot and shimmering, place the scallops in the pan on one of the spice-rubbed sides. Let the scallops sit without disturbing them for a minute and a half. If the pan starts to smoke a lot, reduce the heat slightly. Cook the opposite sides of the scallops for a minute and a half before removing them to serving plates.

  • Divide snap peas and scallops between plates and serve warm alongside a salad or another side dish.

Nutrition information (per Serving)