Lemon-Herb Scallop Stir-Fry

My brother actually made this the other night, but I try and take credit for finding the recipe. It's an easy 30-minute meal, that tastes fantastic. My favorite part of this meal was surprisingly the spinach with the sauce.

from RealSimple, Meals Made Easy
4 servings

1/4 c low-sodium soy sauce
2 1/2 Tbsp fresh lemon juice
2 cloves garlic, finely chopped
1 1/2 Tbsp sugar
1 1/2 Tbsp chopped fresh basil leaves
1 1/2 Tbsp chopped fresh cilantro leaves
1 lb sea scallops
2 1/2 Tbsp olive oil
1/3 lb sugar snap peas
5 oz fresh spinach or watercress
cooked white rice, preferably jasmine or basmati

1. In a small bowl, combine the soy sauce, lemon juice, garlic, and sugar, stirring until sugar dissolves. Add the basil and cilantro; set aside.
2. Rinse the scallops and pat dry with paper towels.
3. Heat a wok or large skillet over medium-high heat. Add 2 Tbsp of the oil and heat for 30 seconds. Add the scallops. Cook on one side until browned, about 3 minutes. Turn and cook until the scallops are the same color throughout, 1 to 2 minutes more. Transfer to a plate.
4. Wipe out the pan with a paper towel. Add the remaining oil and heat for 30 seconds. Add the peas and 2 Tbsp of water. Cover partially and cook, stirring occasionally, until the peas are bright green, about 1 minute.
5. Add the spinach or watercress and the lemon-herb sauce. When the sauce starts bubbling, add the scallops. Stir-fry until warmed through, about 1 minute.
   
6. Serve over rice.