Scallops and Egg Noodles in Cream-Garlic Sauce

Developed December, 2018. Luxury in a quick and easy meal.

12 oz diver scallops
1 t salt
1/4 t white pepper
flour
1 oz each of butter and olive oil
1/2 c thinly-sliced shallot or leek
2 T thinly-sliced garlic
1/4 t crushed red pepper
1/3 c half and half or light cream
8 oz pappardelle or wide egg noodles

Bring two quarts of salted water to a boil in a 3-quart saucepan. Add the noodles and boil gently until tender but firm, about 9 minutes. Drain, reserving 1 cup of the pasta water, and keep covered. While the noodles cook, heat the oil and butter over medium in a 12-inch stainless-steel skillet. When sizzling stops, add the shallots, garlic and crushed red pepper, and sauté until lightly colored. Dry the scallops on paper towels and season with salt and pepper and dust lightly with flour. Lower the heat to medium-low and add the scallops. Cook gently until lightly browned on one side, turn and cook the other side. Stir in the dairy, the noodles, and the pasta water. Cook gently 5 minutes with mixing until the sauce is mostly absorbed and the noodles are tender. Add pasta water if needed. Taste for seasoning. Serves two or three generously. Variation: Substitute shelled shrimp or imitation crab meat (surimi) for the scallops. Butter-steamed cauliflower makes a good side dish.