Sea Scallops With Sugar Snap Peas
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
291 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 21 grams protein; 744 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
batikwoman
The recipe was simple enough but I was disappointed by the flavors. It needed more herbs in the sauce
batikwoman
The recipe was simple enough but I was disappointed by the flavors. It needed more herbs in the sauce
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