Seared Scallops with Creamy Noodles and Peas

Seared Scallops with Creamy Noodles and Peas
Photo by Romulo Yanes


  • 2 tablespoons water
  • 1 cup frozen peas
  • 2 tablespoons unsalted butter
  • ¼ cup fresh chives
  • 8 ounces medium egg noodles
  • ¼ teaspoon black pepper
  • ½ cup dry white wine
  • + 3 more ingredients
    • ¾ pound large sea scallops (about 15; tough ligament removed from side of each)
    • ¼ teaspoon salt
    • 2/3 cup heavy cream

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 s...

View full recipe at Epicurious


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