Seared Scallops With Lime Cream Sauce And Sesame Noodles

To prepare scallops, place them between 2 paper towels to remove excess liquid. Grate zest from lime and set aside. Cut lime in half and set aside.

Heat nonstick skillet over high heat. Add 2 teaspoons vegetable oil and shake pan to spread it around. Add scallops in single layer (work in 2 batches if necessary). Cook 2 minutes, until browned. Turn with spatula. Reduce heat slightly and cook 1 to 2 minutes longer. Remove scallops to plate.

Remove pan from heat and squeeze lime halves into skillet. Return to heat and stir in whipping cream and lime zest. Bring to boil until cream reduces and thickens. Turn off heat. Add scallops to pan just to warm through. Serve immediately.

To prepare noodles, mix soy sauce, garlic, pepper flakes, sesame oil and 1/4 cup vegetable oil in small bowl. Whisk to combine. Bring large pot of water to boil. Add noodles and cook 5 minutes.

Drain. Return noodles to pot and stir in soy sauce mixture. Cover and let stand off heat until scallops are ready. Serve noodles warm or at room temperature.