Sea Scallops With Sugar Snap Peas

Name: Sea Scallops With Sugar Snap Peas
Total time: 20 min
Yield: 4 servings
Ingredients: 3/4 pound sugar snap peas; Salt to taste; 2 tablespoons olive oil; 1 sweet large red pepper, cored, seeded and cut in strips about 1/4-inch wide; 1 1/4 pounds sea scallops (if too large, cut them in half); Freshly ground black pepper to taste; 4 tablespoons finely chopped shallots or scallions; 1 teaspoon finely chopped garlic; 3 tablespoons vodka; 2 tablespoons fresh lemon juice; 1/4 cup heavy cream; 4 tablespoons coarsely chopped fresh coriander

By Pierre Franey

Total Time: 20 minutes
Rating: 4(47)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

¾pound sugar snap peas
Salt to taste
2tablespoons olive oil
1sweet large red pepper, cored, seeded and cut in strips about ¼-inch wide
1¼pounds sea scallops (if too large, cut them in half)
Freshly ground black pepper to taste
4tablespoons finely chopped shallots or scallions
1teaspoon finely chopped garlic
3tablespoons vodka
2tablespoons fresh lemon juice
¼cup heavy cream
4tablespoons coarsely chopped fresh coriander

Ingredient Substitution Guide

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Preparation

Step 1
Pluck off the ends of the peas and discard.
Step 2
Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside.
Step 3
In a large nonstick skillet or wok, heat olive oil over high heat. Add snap peas and red peppers and cook, stirring and tossing, for 2 minutes. Add scallops and salt and pepper. Cook for one minute, stirring and tossing. Add shallots, garlic, vodka, lemon juice, cream and the coriander. Cook and stir for about 3 minutes or until scallops are heated through. Do not overcook. Serve immediately.