Instructions: Slice scallions, including the green tops. Shred the lettuce. Remove any tough strings from the snap peas and cook peas in boiling salted water until tender, about 5 minutes. Drain.

In a large frying pan, melt butter in the oil over medium-low heat. Add scallions and 1/4 teaspoon salt. Cover and cook until tender, about 3 minutes. Add snap peas and cook, stirring, until heated through. Add the lettuce and stir until wilted. Taste for seasoning and add salt and pepper if needed.

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