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Seared Scallops with Creamy Noodles and Peas

This elegant dish boasts scallops in a rich, creamy wine and chive sauce.

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Ingredients

  • 8
    •
  • ounces egg noodles
    •
  • 1
    •
  • cup frozen petite peas
    •
  • 0.75
    •
  • pound sea scallops halved horizontally
    •
  • 0.25
    •
  • teaspoon sea salt
    •
  • 0.25
    •
  • teaspoon freshly ground black pepper
    •
  • 2
    •
  • tablespoons butter
    •
  • 0.5
    •
  • cup dry white wine
    •
  • 2
    •
  • tablespoons water
    •
  • 0.66
    •
  • cup light half-and-half
    •
  • 0.25
    •
  • cup chopped Active Product
    •
  • 1
    •
  • apple
    •

    Serves 4

    Instructions

    1. In a large pot of boiling salted water cook noodles 5 minutes. Add peas; cook 2 minutes more or until noodles are al dente. Drain in a colander; transfer to a platter. Loosely cover to keep warm.
    2. Meanwhile, pat scallops dry with paper towels, and season with salt and pepper. In a large skillet heat butter over medium-high heat. Add scallops; increase heat to high. Sear scallops 1 to 2 minutes per side or until golden brown and cooked through. Transfer to a platter with noodles and keep covered.
    3. To make the sauce, add wine to skillet to deglaze pan; bring to boiling 1 minute, stirring to scrape up any browned bits. Stir in water and half-and-half; boil about 3 minutes or until slightly reduced. Season with salt and pepper to taste. Stir in chives, pour sauce over scallops and noodles, and serve.

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    © 2012 All rights reserved by INTEGRATED MARKETING SERVICES, Apopka, FL. INTEGRATED and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations.