Sautéed Scallops with Snow Peas

This beautiful dish of red, white and green truly is ready in just a few minutes. The snow peas are cooked in a small amount of water with red bell pepper, butter and Tabasco sauce, and the scallops require only a brief sauté at the last moment.

Serves 1 | Active Time: 15 minutes | Total Time: 15 minutes

Cooking the snow peas and red pepper

In a large sauté pan, bring ¼ cup of water to a boil over high heat. Add the snow peas, cover, and cook until just tender, about 1 minute. Remove the lid and add the bell pepper, ½ tablespoon of the butter, Tabasco, and salt, and continue cooking until the liquid has evaporated, 1 to 2 minutes.

Step 1: Cooking the snow peas and red pepper

8 ounces snow peas, trimmed
½ red bell pepper, peeled and cut into ¼-inch dice
1 tablespoon unsalted butter
½ teaspoon Tabasco sauce
¼ teaspoon kosher salt

Step 2: Cooking the scallops

2 tablespoons extra-virgin olive oil
12 ounces medium sea scallops, small abduction muscle removed
¼ teaspoon freshly ground black pepper

Heat a skillet over high heat. Add the oil and the remaining butter and when hot add the scallops; season with salt and pepper and cook until golden and to your liking, 1 to 2 minutes on each side.

Step 3: Serving

Divide the snow pea-pepper mixture among four plates, top with the scallops and serve immediately.

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