This sounds so decadent that I can wait to try it!

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS

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.

serving size

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

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.

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. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.