To get some real flavor in this dish, the trick lies in seasoning the scallops. Dill, garlic, paprika, cayenne pepper or just some ordinary salt and pepper work well, or toss some capers or chopped chives into the sauce as it firms up.
8 oz gluten-free noodles or pasta
1 cup frozen peas
3/4 lb large sea scallops
seasoning to taste (see above)
2 T oil + oil for skillet
2 T gluten-free flour
2/3 cup almond milk (or milk substitute of your choice)
Boil water in a large pot and then add the noodles, cooking according to package directions. In another smaller pot, boil water and cook peas according to package directions.
Rinse the scallops and pat them dry. Season as desired. Heat oil in a heavy skillet over medium-high heat. Add the scallops and then increase the heat to high, turning them once. They should cook for about two to three minutes in total for seared (depending on thickness), a bit more if you want them cooked through. Don’t over cook them. Keep them warm on a covered platter.
Meanwhile, heat the 2 T of oil in a small saucepan and add the flour to make a roux. Whisk and cook but do not brown. Add the milk in a steady stream, whisking constantly. Allow to boil gently and thicken but be careful not to burn it.
Place some drained noodles in each serving bowl and top with scallops, peas and sauce.
