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SEA SCALLOPS WITH SUGAR SNAP PEAS

4 servings peas
Salt to taste
2 tablespoons olive oil
1 sweet large red pepper, cored, seeded and cut in strips about 1/4" wide
1 1/4 pounds sea scallops
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 cilantro

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 1 minute, stirring and
tossing.

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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