- Scallop Separating Paddle: A tool specifically designed to separate scallops while keeping them whole.
- High-Speed Blender: Ideal for making a smooth and creamy sauce or pea purée, which could complement the dish's flavors.
- Pasta Strainers: For draining pasta quickly to maintain its texture, crucial in this recipe.
- Chef's Knife: An essential tool for various preparation tasks such as chopping herbs or vegetables that might accompany the dish.
- Stainless Steel Saucepan: For sautéing scallops and potentially cooking pasta to al dente.
- Non-stick Skillet: Useful for searing scallops without sticking or breaking them apart.
- Potentiometer Kitchen Scale: Great for measuring ingredients accurately, especially when adjusting the recipe's proportions.
- Silicone Spatula: Ideal for stirring and folding ingredients without scratching surfaces or damaging non-stick coatings.
- Cuisinière (Stovetop): A versatile kitchen appliance that can be used for multiple cooking tasks required in this recipe, such as sautéing and simmering.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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