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.
Ingredients:
3/4 lb sugar snap peas
2 tablespoons olive oil
1 large sweet red peppers, 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
Steps/Methods:
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.
