Seared Scallops With Creamy Noodles And Peas

• 8 ounces medium egg noodles
• 1 cup frozen peas
• 3/4 pound large sea scallops (about 15; tough ligament removed from side of each if attached), 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
• 1/4 cup chopped fresh chives

1. Cook noodles in a large pot of
2. , 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.
3. 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.
4. 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.

egg noodles, frozen peas, salt, black pepper, unsalted butter, white wine, water, heavy cream, fresh chives

Taken from www.epicurious.com/recipes/food/views/seared-scallops-with-creamy-noodles-and-peas-238401 (may not work)