Seared Scallops With Creamy Noodles And Peas

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces medium egg noodles
• 1 cup frozen baby peas
• 3/4 lb large scallop, about 15, tough ligament removed from side of each if attached, halved horizontally
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons unsalted butter
• 1/2 cup dry white
• 2 tablespoons water
• 2/3 cup heavy cream
• 1/4 cup chopped fresh chives

Recipe

• 1 cook noodles in a large pot of boiling salted water, uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more.
• 2 drain in a colander, then transfer to a platter and keep warm,loosely covered with foil.
• 3 while noodles cook, pat scallops dry and sprinkle with salt and pepper.
• 4 heat butter in a 12 inch heavy skillet over moderately high heat until foam subsides, then add scallops.
• 5 increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total.
• 6 transfer to platter with noodles and keep covered.
• 7 add to skillet, and deglaze by boiling, stirring, and scraping up any brown bits, 1 minute.
• 8 stir in water and cream and boil until slightly reduced, about 3 minutes.
• 9 season with salt and pepper; stir in chives and pour sauce over noodles and scallops.
• 10 serve immediately.