Last night’s dinner turned out well. Low maintenance comfort food that everyone devoured.
Inspired by a recipe found on Epicurious. I’ll post what I did:
8-10 ounces medium egg noodles
1 cup frozen peas
3/4 – 1 lb. large sea scallops
2 tablespoons unsalted butter
1/2 cup white wine
1 sliced leek
2 cloves minced garlic
a couple pinches of red pepper flakes
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives
Cook noodles until almost al dente. Add peas and cook 2 more minutes. Drain and keep warm.
Season scallops w/S&P. Melt butter in skillet over med-high heat. Sear scallops on both sides until done. Do not overcook. Remove scallops and keep warm.
Add wine to skillet to deglaze. Add leeks, garlic & red pepper flakes. Scrape up any brown bits. Add water and cream and reduce. Season w/S&P. Add chives. Stir into pasta and peas, add scallops & serve.