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
• •round chives
• •lemon zest
• •2 servings sea salt

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Method

From foodista.com — read the original

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