Seared Scallops With Creamy Noodles and Peas

"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."
 
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Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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 noodles and scallops.
  • Serve immediately.

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