| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta, Shellfish, Salads |
6 |
Servings |
INGREDIENTS
| 16 |
|
Pz linguini |
| 1 |
pn |
Salt |
| 3 |
md |
Leeks; 1/2 in pieces,washed |
| 2 |
tb |
Margarine |
| 1/4 |
ts |
Black pepper; coarse ground |
| 1/2 |
ts |
Grated orange peel |
| 1 |
lg |
Pinch saffron threads; crumbled |
| 1/4 |
c |
Dry white wine |
| 1 |
lb |
Sea scallops; halved |
| 1 |
|
Bottle clam juice |
| 1/4 |
c |
Heavy cream; 1/2 cup |
| 1/2 |
c |
Parsley leaves |
INSTRUCTIONS
Prepare pasta. Cut,wash and rinse tender parts of leeks, !n 12 1inch non
stick skillet,melt margarine over medium heat.Add leeks pepper and 3/4 tsp
salt,cook until leeks are soft,about 8 minutes. Add orange peeland saffron
and cook 2 minutes. Add wine, cook 1 minute longer. Incrase heat to medium
high;add scallops and cook 3 to 4 minutes. Stir in creamand heat through.
Drain pasta return to pot. Add leek mixture and mix well. Sprinkle with
parsley.
Recipe by: Good Housekeeping
Posted to MC-Recipe Digest V1 #1012 by "tautog@yahoo.com"
<tautog78@yahoo.com> on Jan 15, 1998
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