Pan-seared Diver Scallops with Garlic and White Wine on Nested Saffron Rice Noodles

Pan-seared Diver Scallops with Garlic and White Wine on Nested Saffron Rice Noodles

(Serves 4)

Ingredients:

1 lb. diver scallops

1 tsp. olive oil

½ tsp. garlic, minced

2 oz. white wine

Pinch salt

Pinch pepper

Directions for Diver Scallops:

1. Spray olive oil into sauté pan and bring oil to smoke point.
2. Add scallops, sear and turn.
3. Add garlic and sauté for 30 seconds.
4. Add white wine and pinch of salt and pepper.
5. Heat ½ tsp olive oil in sauté pan. Add rice noodles with a pinch of salt.
6. When scallops are done, place on ½ cup of saffron rice noodles (recipe below).

Saffron Scented Rice Noodles Ingredients:

1 pack rice noodles

½ tsp. crushed saffron

Pinch salt

Directions:

1. Add crushed saffron to 2 qt. water and bring to a boil.
2. Add rice noodles and cook until just done.
3. Rinse noodles with cold water to remove starch and stop cooking process.