Seared Scallops with Creamy Noodles and Peas

Ingredients

• •8 ounces medium egg noodles
• •1 cup frozen peas
• •¾ pound large sea scallops
• •¼ teaspoon salt
• •¼ teaspoon black pepper
• •2 tablespoons unsalted butter
• •½ cup dry white wine
• •2 tablespoons water
• •⅔ cup heavy cream
• •¼ cup chopped fresh chives

Cooking Instructions

1. 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. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.

   7 min

2. 2.

   While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.

   2 min

3. 3.

   Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

   4 min