You are here: Home » Recipes » Sea Scallops with Sugar Snap Peas and Chervil Sea Scallops with Sugar Snap Peas and Chervil Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 5 mins Cook 25 mins Snap peas are barely cooked for a crisp texture and sweetest flavor. Alexandra Grablewski PrintEmail If you don't have chervil, substitute parsley, basil or fennel fronds. Ingredients 2 tablespoons extra-virgin olive oil, divided1 pound sugar snap peas, strings removed1/2 teaspoon kosher salt, divided2 pounds large sea scallops (20 or 30 scallops), tough muscle removed if still attached1/4 teaspoon Coarsely ground black pepper1/2 cup white wine1 tablespoon cold butter, cut into small pieces1 teaspoon finely grated lemon rind1 tablespoon lemon juice1 tablespoon coarsely chopped chervil or other fresh herbs Instructions In a large, heavy skillet, heat 1 tablespoon olive oil over medium heat until hot but not smoking. Add peas and 1/4 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 1/4 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. Recipe adapted with permission from Outstanding in the Field: A Farm to Table Cookbook, by Jim Denevan with Marah Stets (Clarkson Potter, 2008).