2 cups Mrs. Weiss'® Kluski Egg Noodles
4 tsps unsalted butter, divided
4 tsps canola oil, divided
1 lb fresh bay scallops
2 Tbsps flour
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup dry white wine
1 Tbsp lemon juice
1/2 cup chicken broth
1 tsp fresh dill
2 Tbsps fresh chives, snipped

Cooking Directions:

1.  Prepare noodles according to package directions.

2.  Melt 2 teaspoons butter and 2 teaspoons oil over medium heat in heavy-bottomed 10- to 12-inch skillet.

3.  Place scallops in a bag. Add flour, salt and pepper. Shake to coat scallops. Add half the scallops to the skillet. Brown about 11/2 to 2 minutes per side. Remove.

4.  Add remaining 2 teaspoons butter and 2 teaspoons oil. Brown remaining scallops. Remove. Discard fat in skillet.

5.  Add wine and scrape up browned bits over medium heat. Add lemon juice and broth. Stir constantly until liquid is smooth and slightly thickened. Add dill and minced chives.

6.  Return scallops and any accumulated liquid to skillet. Simmer over low heat for 2 minutes or until scallops are hot.

7.  To serve, spoon prepared noodles onto a large serving platter. Top with scallops and sauce. Garnish with chive sprigs.