2 tbsp. butter
2 tbsp. olive oil
1 sweet red pepper (cored, seeded & cut into 1/2 inch pieces)
1/4 lb. snow peas, trimmed & rinsed
1/4 tsp. hot red pepper flakes
Salt & freshly ground pepper to taste
1 1/4 lb. sea scallops (cut into 1/2 inch cubes)
4 lbs. shallow or scallions, chopped fine
2 tbsp. fresh lemon juice
3 tbsp. ricard or any other anise flavored liquor
4 tbsp. coriander or fresh basil, chopped coarse

Heat 1 tablespoon butter and 1 tablespoon oil on medium-high heat. Add red pepper and snow peas. Cook, stirring and tossing about 4 minutes. Add pepper flakes, salt and pepper. When red peppers and snow peas are nearly cooked, add remaining butter and oil. Over high heat add scallops, shallots, liquor, lemon juice and coriander. Cook, stirring about 2 minutes or until scallops are heated through. Do not overcook. Serve immediately. Makes 4 servings.