Combining scallops and butter is never really a bad idea. Throw in snow peas and egg noodles and you have a solid little dinner, albeit one that sounds a tad boring. Not that I would turn it down (obviously) but if it wasn't for the ginger I wouldn't have been so excited to try this recipe from Simply Shellfish by Leslie Glover Pendleton.
My only worry was that I would taste nothing but ginger. Though there's a decent amount of fresh ginger in the mix, it is luckily cooked for long enough that the ginger mellows out. When you first bite into the finished dish, the ginger just hangs out in the background, only making an appearance a few seconds later. It's enough of a kick to make you want to dig in again, making this a surprisingly engaging noodle dish.
- Yield:serves 2 to 3
- Active time: 30 minutes
- Total time:30 minutes
- 6 ounces medium egg noodles, dry or fresh
- 1/4 pound snow peas, trimmed and cut into 1/2-inch pieces
- 4 tablespoons unsalted butter
- 2 tablespoons fresh ginger, peeled and minced
- 1/2 cup thinly sliced scallions
- 3/4 cup dry white wine
- 1 pound bay scallops
- Salt and pepper
Bring a large pot of salted water to a boil. Add the noodles and cook according to the directions on the packaging. With two minutes are left, add the snow peas. Drain the noodles and snow peas in a colander when done.
Meanwhile, add the butter to a large skillet set over medium heat. When melted, add the ginger and scallions. Cook, stirring often, until lightly browned, about five minutes. Pour in the wine. When it comes to a simmer, add the scallops and stir well. Cook until the scallops are just cooked through, about two minutes. Turn off the heat.
Add the noodles and bay scallops to the skillet. Toss the noodles until they are well coated in the sauce. Season with salt and pepper to taste. Serve at once.