Sea Scallops With Sweet Peppers and Snow Peas

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 sweet red pepper, cored, seeded and cut into 1/2-inch pieces
• ¼ pound snow peas, trimmed and rinsed
• ¼ teaspoon hot red pepper flakes
• Salt and freshly ground pepper to taste
• 1 ¼ pounds sea scallops, cut into 1/2-inch cubes
• 4 tablespoons shallots or scallions, chopped fine
• 3 tablespoons Ricard or any other anise-flavored liqueur
• 2 tablespoons fresh lemon juice
• 4 tablespoons fresh coriander or fresh basil, chopped coarse

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    280 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 18 grams protein; 49 milligrams cholesterol; 562 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large nonstick skillet or wok, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the red pepper pieces and the snow peas. Cook, stirring and tossing, about 4 minutes. Season with pepper flakes, salt and pepper.
2. When the red peppers and snow peas are nearly cooked, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Over high heat add the scallops, shallots, liqueur, lemon juice, coriander, salt and pepper. Cook, stirring, about 2 minutes. Cook until the scallops are heated through. Do not overcook. Serve immediately.

15 minutes