Sea Scallops With Sugar Snap Peas

Ingredients

• ¾ 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 ¼ 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
• ¼ cup heavy cream
• 4 tablespoons coarsely chopped fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    293 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 20 grams protein; 54 milligrams cholesterol; 569 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Pluck off the ends of the peas and discard.
2. Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside.
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.

20 minutes