Sea Scallops With Sugar Snap Peas and Chervil | Oregonian Recipes

Name: 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

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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