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Ingredients for 6 servings:


4 ounces flat egg noodles

4 tablespoons unsalted butter, divided

1/2 teaspoon fresh rosemary, minced

8 ounces bay scallops or small sea scallops

1/2 cup whipping cream or crème fraiche

1/4 cup Pineau de Charentes, Blanc

Coarse sea salt

Freshly ground black pepper




Bring 4 quarts water to a boil.  Add 3 tablespoons kosher salt and add the pasta.  Cook as directed, about 5 minutes, drain and toss with 3 tablespoons butter and rosemary.  Keep warm.


Heat remaining 2 tablespoons butter in a skillet large enough to hold the scallops in a single layer.  Sauté them in the hot butter for 1 minute on each side.  Remove them to a plate.  Add the Pineau and whipping cream.  Bring to a simmer and stir well to release juices from the bottom of the pan.  Cook briefly to thicken the mixture slightly.  Reintroduce the scallops and cook another minute or two, just until cooked through.


Serving: Off the heat, divide the warm pasta among four dishes.  Divide the scallops among the plates, and spoon the sauce over each serving.  Salt and generously pepper.  Serve immediately