Sea Scallops With Sweet Peppers and Snow Peas

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 sweet red pepper, cored, seeded and cut into 1/2-inch pieces
• 1/4 pound snow peas, trimmed and rinsed
• 1/4 teaspoon hot red pepper flakes
• Salt and freshly ground pepper to taste
• 1 1/4 pounds sea scallops, cut into 1/2-inch cubes
• 4 tablespoons shallots or scallions, chopped fine
• 3 tablespoons Ricard or any other anise-flavored liqueur
• 2 tablespoons fresh lemon juice
• 4 tablespoons fresh coriander or fresh basil, chopped coarse

1. In a large nonstick skillet or wok, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat.
2. Add the red pepper pieces and the snow peas.
3. Cook, stirring and tossing, about 4 minutes.
4. Season with pepper flakes, salt and pepper.
5. When the red peppers and snow peas are nearly cooked, add the remaining 1 tablespoon butter and 1 tablespoon olive oil.
6. Over high heat add the scallops, shallots, liqueur, lemon juice, coriander, salt and pepper.
7. Cook, stirring, about 2 minutes.
8. Cook until the scallops are heated through.
9. Do not overcook.
10. Serve immediately.

butter, olive oil, sweet red pepper, snow peas, hot red pepper, salt, shallots, liqueur, lemon juice, fresh coriander

Taken from cooking.nytimes.com/recipes/11726 (may not work)