Seared Scallops with Creamy Noodles and Peas

Ingredients for Seared Scallops with Creamy Noodles and Peas

• 230g medium egg noodles

• 240ml frozen peas

• 350g large sea scallops (about 15

• tough ligament removed from side of each if attached), halved horizontally

• 1/4 teaspoons salt

• 1/4 teaspoons black pepper

• 2 tablespoons unsalted butter

• 120ml dry white wine

• 2 tablespoons water

• 2/3 cup double cream

• 1/4 cup chopped fresh chives

How to make Seared Scallops with Creamy Noodles and Peas

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 scallops and noodles.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.