Scallops and Chinese Egg Noodles:

Here's an interesting dish. We had some scallops in the freezer and some dried Chinese egg noodles in the pantry, so I whipped together a sort of Asian fusion pasta. The scallops were pretty simply seared with sea salt and black pepper. For the noodles, I chopped up some parsley, green onions, and garlic and made a sauce of lemon juice, olive oil, fish sauce, and cilantro. I topped it off with some lemon zest for color and brightness of flavor, and we had ourselves a really nice, easy dinner. I went with a California Sauvignon Blanc with this that set off the brightness of the sauce nicely.