Seared Scallops with Creamy Noodles and Peas

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



  • 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


    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.


    © 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.