Sea Scallops with Sugar Snap Peas and Chervil For a light seafood dish with summery sugar snap peas try this recipe. Full of protein and low in fat, carbohydrates, and calories you can eat this dish without feeling guilty. If you don’t like sea scallops, substitute another light white fish, if you don’t like chervil then try parsley, basil or fennel to kick up the flavor.(if you don’t have chervil, substitute parsley, basil or fennel fronds)
2 tablespoons extra-virgin olive oil, divided
1 pound sugar snap peas, strings removed
½ teaspoon kosher salt, divided
2 pounds large sea scallops (20 or 30 scallops), tough muscle removed if still attached
Coursely ground black pepper
½ cup white wine
1 tablespoon cold butter, cut into small pieces
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
1 tablespoon coarsely chopped cervil or other fresh herbs
In a large, heavy skillet, heat 1 tablespoon olive oil over medium heat until hot but not smoking. Add peas and ¼ teaspoon salt; cook, stirring, until crisp-tender, about 5 minutes. Transfer peas to a plate and set aside.
Return skillet to heat and add remaining oil. Pat scallops dry and sprinkle with remaining ¼ teaspoon salt and pepper. Place scallops in the hot pan, being careful not to overcrowd them (work in 2 batches if necessary). Cook without moving them until browned and crisp, 2 to 3 minutes. Turn over and continue cooking on the other side until thoroughly cooked, 2 to 3 minutes. Transfer scallops to a warm plate.
Add white wine to skillet. Pour in any juices from the scallops that have accumulated on the plate. Simmer until liquid is reduced by half, about 2 minutes. Reduce heat to low, and add butter a few pieces at a time, swirling pan continuously. Add lemon rind and juice and chervil. Add peas to pan and stir to coat with sauce.
Arrange scallops on 6 warm plates and divide peas and sauce among them. Serves 6.
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