Sea Scallops With Sugar Snap Peas and Chervil | Oregonian Recipes

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more if needed (divided)
• 1 pound sugar snap peas, strings removed
• Kosher salt
• 2 pounds large sea scallops (about 20 scallops), tough muscle removed if still attached
• Freshly ground black pepper
• 1/4 cup white wine
• 1/4 cup fish stock or water
• 3 tablespoons unsalted butter, chilled and cut into small pieces
• 1 teaspoon finely chopped lemon zest
• 1 1/2 teaspoons coarsely chopped fresh parsley
• 1 1/2 teaspoons coarsely chopped fresh tarragon