Active Time

　　10 min

　　Total Time

　　25 min

　　Scallops halved horizontally cook fast and make a meaty, substantial meal — especially when accompanied by this rich white-wine sauce studded with peas and chopped chives.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Cook noodles in a large pot of boiling salted water , 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.

　　

Step 2

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.

　　

Step 3

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.