Sea Scallops with Sugar Snap Peas
"from Mastercook.com. Do not overcook and serve immediately."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3⁄4 lb sugar snap pea
- 2 tablespoons olive oil
- 1 large sweet red pepper, diced
- 1 1⁄4 lbs sea scallops
- 4 tablespoons shallots, minced
- 1 teaspoon garlic, finely chopped
- 3 tablespoons vodka
- 2 tablespoons fresh lemon juice
- 1⁄4 cup heavy cream
- 4 tablespoons coriander
directions
- Clean peas and remove strings.
- Place peas in a saucepan and cover with salted water.
- Bring to a boil, drain and set aside.
- In a large skillet or wok, heat olive oil over high heat.
- Add peas and pepper to the oil and stirfry for 2 minutes.
- Add scallops and season with salt and pepper to taste.
- Cook for one minute.
- Add shallots, garlic, vodka, lemon juice, cream and coriander.
- Cook, stirring constantly, for 3 minutes until scallops are opaque.
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
