| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Pasta, Ethnic |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh peas (or 10-oz pkg fro en) |
| 3/4 |
lb |
Fettuccine |
| 1 1/4 |
lb |
Sea scallops, rinsed, patted ry |
| 2 |
tb |
Unsalted butter, cut into bi s |
|
|
Saffron butter sauce (see r cipe) |
INSTRUCTIONS
In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may
take slightly longer.) or until they are just tender. Drain well. In a
kettle of boiling salted water, cook the pasta until it is al dente, drain,
and transfer it to a large skillet.
Meanwhile, arrange scallops in a steamer over boiling water, season them
with salt and pepper and steam them, covered, for 2-3 minutes, or until
they are just cooked through.
To the pasta, add the butter, peas, and salt and pepper to taste. Heat the
mixture through, over low heat, tossing it well. Add the scallops and the
saffron butter sauce and toss well. Serve hot.
a 1986 Gourmet favorite
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