8 ounces medium egg noodles (used The Devil’s Angel Hair Pasta)
1 cup frozen peas
3/4 pound large sea scallops, halved horizontally
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
2 tablespoons water
2/3 cup heavy cream
*1 tablespoon Dijon mustard
1/4 cup chopped fresh chives
Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 1 1/2-2 minutes. 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. Add peas and mustard. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.
*It was match made in heaven the sweetness of scallops and the fiery goodness of the Devil’s Angel Hair Pasta. The pasta is made of hard unbleached red spring wheat flour, natural spring water, eggs, cayenne pepper, paprika and extra virgin olive oil. This pasta cooks in 1 1/2-2 minutes…super quick and uber delicious! I also added Dijon to add another dimension of taste. Thanks to Courtney of Our Ongoing Adventures through Foodie Penpal I was able to try it. enJOY!!!