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Sea Scallops With Sweet Peppers and Snow Peas
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons butter
- 2tablespoons olive oil
- 1sweet red pepper, cored, seeded and cut into ½-inch pieces
- ¼pound snow peas, trimmed and rinsed
- ¼teaspoon hot red pepper flakes
- Salt and freshly ground pepper to taste
- 1¼pounds sea scallops, cut into ½-inch cubes
- 4tablespoons shallots or scallions, chopped fine
- 3tablespoons Ricard or any other anise-flavored liqueur
- 2tablespoons fresh lemon juice
- 4tablespoons fresh coriander or fresh basil, chopped coarse
Preparation
- Step 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.
- Step 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.
Private Notes
Cooking Notes
I intensely dislike anise and fennel, so I simply substituted white wine and it was delicious. Take care not to overcook the snow peas.
Very easy and delicious. As I don’t like anise I used white wine instead. Take care not to overcook the snow peas. We will be having this again often!
Quite easy and tasty. It reminded me of the Holidays because of the anise.
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