Sea Scallops With Snap Peas
| 4 | servings of peas | 4 | Tbs. finely chopped shallots, scallions, or leeks |
| 2 | Tbs. olive oil | 1 | large sweet red pepper - cut into 1/4" strips |
| 1-1/4 | lb. sea scallops | 1 | tsp. finely chopped garlic |
| 2 | Tbs. fresh lemon juice | 4 | Tbs. chopped cilantro |
| 1/4 | C. heavy cream | | Freshly ground black pepper |
| 3 | Tbs. vodka | | salt to taste |
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* 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 non-stick 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 one minute,
stirring. Add shallots, garlic, vodka, lemon juice, cream and
cilantro. Cook and stir for about 3 minutes or until scallops are
heated through. Do not overcook.
Serve immediately.
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