Seared Scallops With Creamy Noodles and Peas |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Pairing the delicate sweetness of sea scallops and peas this is a meaty, substantial meal accompanied by a rich white wine sauce studded with chopped chives.From the May 2007 issue of Gourmet. Ingredients:
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 wine |
2 tablespoons water |
2/3 cup heavy cream |
1/4 cup chopped fresh chives |
Directions:
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 wine 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.
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