3/4 pound snap peas
Salt and pepper to taste
2 tablespoons olive oil
1 large sweet red pepper; cored
1 1/4 pounds sea scallops
4 tablespoons shallots or scallions
1 teaspoon garlic, finely chopped
3 tablespoons vodka
2 tablespoons fresh lemon juice
1/4 cup heavy cream
4 tablespoons fresh coriander
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