Scallop Stir-Fry with Noodles

Ingredients

• 1/4 cup olive oil
• Salt and ground black pepper to taste
• 1 pound fresh sea scallops
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1/4 cup lemon juice
• 2 teaspoons minced garlic
• 1 1/2 teaspoons butter
• 1 teaspoon capers
• 1/2 pound broccoli florets
• 2 cups water
• 1 (3 ounce) package instant ramen noodles (such as Nissin Top Ramen), seasoning packet discarded
• 1 tablespoon cornstarch

Directions

Heat olive oil, salt, and black pepper in a skillet over medium heat. Cook scallops in hot oil just until opaque in the center, about 3 minutes.

Combine chicken broth, wine, and lemon juice in a saucepan. Bring to a boil; cook until reduced by half, about 5 minutes. Add garlic, butter, and capers; simmer until garlic sauce is fragrant, about 2 minutes.

Pour garlic sauce over scallops in the skillet. Add broccoli. Reduce heat to medium-low, cover, and let steam until broccoli softens, about 7 minutes.

Bring 2 cups of water to boil in a saucepan. Add ramen noodles and cook until soft, about 3 minutes. Drain noodles; stir into scallops. Add cornstarch, mixing well to make sure there are no lumps.

Remove skillet from heat, cover, and let sit until flavors combine, about 2 minutes.