Sea Scallops With Sugar Snap Peas
Published August 11, 1992
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound sugar snap peas
Salt to taste
2 tablespoons olive oil
1 sweet large red pepper, cored, seeded and cut in strips about ¼-inch wide
1 ¼ pounds sea scallops (if too large, cut them in half)
Freshly ground black pepper to taste
4 tablespoons finely chopped shallots or scallions
1 teaspoon finely chopped garlic
3 tablespoons vodka
2 tablespoons fresh lemon juice
¼ cup heavy cream
4 tablespoons coarsely chopped fresh coriander
Nutritional analysis per serving (4 servings)
17 grams carbs; 51 milligrams cholesterol; 291 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 4 grams fiber; 744 milligrams sodium; 21 grams protein; 7 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
- 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
Comments
The recipe was simple enough but I was disappointed by the flavors. It needed more herbs in the sauce
The recipe was simple enough but I was disappointed by the flavors. It needed more herbs in the sauce