Sea Scallops With Sugar Snap Peas Recipe

Name: Sea Scallops With Sugar Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound sugar snap peas; Salt to taste; 2 tablespoons olive oil; 1 sweet large red pepper, cored, seeded and cut in strips about 1/4-inch wide; 1 1/4 pounds sea scallops (if too large, cut them in half); Freshly ground black pepper to taste; 4 tablespoons finely chopped shallots or scallions; 1 teaspoon finely chopped garlic; 3 tablespoons vodka; 2 tablespoons fresh lemon juice; 1/4 cup heavy cream; 4 tablespoons coarsely chopped fresh coriander

Servings: persons

3/4 pound sugar snap peas
Salt to taste
2 tablespoons olive oil
1 sweet large red pepper, cored, seeded and cut in strips about 1/4-inch wide
1 1/4 pounds sea scallops (if too large, cut them in half)
Freshly ground black pepper to taste
4 tablespoons finely chopped shallots or scallions
1 teaspoon finely chopped garlic
3 tablespoons vodka
2 tablespoons fresh lemon juice
1/4 cup heavy cream
4 tablespoons coarsely chopped fresh coriander

1
Pluck off the ends of the peas and discard.
2
Place peas in a saucepan, cover with water and add salt.
3
Bring to a boil, drain and set aside.
4
In a large nonstick skillet or wok, heat olive oil over high heat.
5
Add snap peas and red peppers and cook, stirring and tossing, for 2 minutes.
6
Add scallops and salt and pepper.
7
Cook for one minute, stirring and tossing.
8
Add shallots, garlic, vodka, lemon juice, cream and the coriander.
9
Cook and stir for about 3 minutes or until scallops are heated through.
10
Do not overcook.
11
Serve immediately.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound sugar snap peas, Salt to taste, 2 tablespoons olive oil, 1 sweet large red pepper, cored, seeded and cut in strips about 1/4-inch wide, and more.

Yes, Sea Scallops With Sugar Snap Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Scallops With Sugar Snap Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions