Sea Scallops With Sweet Roasted Red Peppers

• 2 large sweet red peppers
• 1 1/2 pounds sugar or snap peas
• 2 tablespoons olive oil
• 24 sea scallops, about 1 1/4 pounds total weight; if too large, cut them in half crosswise
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely chopped garlic
• 3 sprigs fresh thyme or 1/2 teaspoon dried
• 1/4 teaspoon red hot-pepper flakes
• 2 tablespoons anise-flavored liqueur, like Ricard or Pernod
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper to taste
• 4 tablespoons finely chopped coriander or parsley

1. Preheat the broiler or prepare a charcoal grill.
2. Place the peppers under the broiler or on the grill.
3. Cook them on all sides until the skin is well charred.
4. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds.
5. Rinse in cold water.
6. Pat dry with papers towels and cut them into 1/2-inch cubes.
7. Remove and discard the ends of the snap peas.
8. Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes.
9. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste.
10. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through.
11. Do not overcook.
12. Sprinkle with the coriander.

sweet red peppers, sugar, olive oil, total weight, shallots, garlic, thyme, red hotpepper, aniseflavored liqueur, butter, lemon juice, salt, coriander

Taken from cooking.nytimes.com/recipes/11741 (may not work)