Sea Scallops With Sweet Peppers and Snow Peas

By Pierre Franey

Published May 22, 1990

Total Time
15 minutes
Rating
3(6)
Comments
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Ingredients

Yield:4 servings

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1 sweet red pepper, cored, seeded and cut into ½-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 ½-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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 49 milligrams cholesterol; 283 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 2 grams fiber; 572 milligrams sodium; 19 grams protein; 8 grams sugar

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.

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Preparation

  1. 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.

  2. 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.

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Ratings

3 out of 5
6 user ratings
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Comments

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Marta Simmons

I intensely dislike anise and fennel, so I simply substituted white wine and it was delicious. Take care not to overcook the snow peas.

Marta Simmons

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!

Eva Santos-Phillips

Quite easy and tasty. It reminded me of the Holidays because of the anise.

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