Sea Scallops With Sugar Snap Peas

Course : Seafoods
Serves: 4
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3/4 pound snap sugar peas -- salt to taste
2 tablespoons olive oil
1 large sweet red pepper; cored
1 1/4 pounds sea scallops -- if too
1 teaspoon ground pepper
4 tablespoons scallions
1 teaspoon garlic -- finely chopped
3 tablespoons vodka
2 tablespoons fresh lemon juice
1/4 cup heavy cream
4 tablespoons fresh coriander

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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