Preparation / Directions:
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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