Scallop Pasta

Ingredients

• •6 large scallops
• •6 oz japanese ramen noodles
• •3 large cloves garlic
• •2 tbsp sesame oil
• •¼ cup sauvignon blanc white wine
• •2 tbsp butter
• •¼ cup parmesan cheese
• •chives
• •lemon zest
• •sea salt
• •½ tsp granulated garlic

Method

Adapted from foodista.com

1. 1After patting the room temperature scallops dry, salt, pepper and apply granulated garlic to both sides.
2. 2Start the ramen noodles boiling.
3. 3When boiled for 4 minutes, drain, rinse and shake dry.
4. 4Reserve until needed.
5. 5Heat the oil to medium-high heat in a 12 inch non-stick saute pan.
6. 6When hot, place the scallops in the pan and cook for three minutes on one side.
7. 7Carefully turn them and cook for another three minutes then remove and reserve in a warming oven with the plates until serving.
8. 8Reduce the pan heat to medium.
9. 9Place the minced garlic in the pan.
10. 10Cook for about 1 minute.
11. 11Carefully pour in the wine.
12. 12Deglaze the pan, stirring up all of the little brown bits of scallop.
13. 13Add the butter.
14. 14Stir to create the pan sauce.
15. 15Add back the pasta, chopped chives and grated Parmesan cheese.
16. 16Mix thoroughly.