| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dishes, Pasta |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Sea scallops |
| 1/2 |
lb |
Squid ink linguine |
| 1/2 |
lb |
Snow peas |
| 1/2 |
c |
Finely minced shallots |
| 1/2 |
c |
Dry white wine |
| 1 |
T |
Heavy cream, 1-2T |
| 1 |
|
Stick cold butter, 1-2 cut |
|
|
into pieces |
| 1 |
pn |
Saffron threads |
|
|
Fresh lemon juice |
|
|
Salt and white pepper to |
|
|
taste |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the linguine and cook
until tender but still firm to the bite, about 10 minutes. Make the
saffron sauce. In a heavy saucepan combine shallots and white wine.
Reduce to 2 tablespoons and then add saffron threads and 1-2
tablespoons of cream. Place pan over high heat and whisk in butter a
piece at a time, adding the next piece before the last one has
completely melted, stirring comstantly. Do not allow mixture to boil.
Add fresh lemon juice and salt and white pepper to taste. Place
scallops in a steamer over simmering water and steam for 2 to 3
minutes. Then add snow peas and steam 1 minute more. Transfer linguine
to a plate, top with scallops and snow peas and top with sauce.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by:
PASTA MONDAY TO FRIDAY SHOW #PS6504 Posted to MC-Recipe Digest V1 #483
by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
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