Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3/4 pound snap sugar peas -- salt to taste

  3. 2 tablespoons olive oil

  4. 1 large sweet red pepper; cored

  5. 1 1/4 pounds sea scallops -- if too

  6. ground pepper

  7. 4 tablespoons shallots or scallions

  8. 1 teaspoon garlic -- finely chopped

  9. 3 tablespoons vodka

  10. 2 tablespoons fresh lemon juice

  11. 1/4 cup heavy cream

  12. 4 tablespoons fresh coriander

Instructions Jump to Ingredients ↑

  1. Pluck off the ends of the peas and discard. Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside. In a large nonstick skillet or wok, heat olive oil over high heat. Add snap peas and red pepper and cook, stirring and tossing, for 2 minutes. Add scallops and salt and pepper. Cook for 1 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


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