Name: Linguine with Scallops and Snow Peas in Saffron Sauce
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 tb Heavy cream, (up to 2); 1 Stick cold butter, cut into pieces, (up to 2); 1 pn Saffron threads; Fresh lemon juice; Salt and white pepper, to taste

The modern invitation system…reveals a misunderstanding of the role of the preacher. The preacher's duty is not to 'get decisions.' His duty is to proclaim the good news and exhort men and women to go to Christ. This is the means which God uses to save. We preach, and God Himself uses the word preached to 'get the decision.' (What a woefully inadequate term that is! Saving faith is so much more than a 'decision.' It is running for rescue!) These roles must never be confused… The role of the preacher is to exhort men and women to faith in Christ. That is all. And that is enough. God is well able to do everything else.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Pasta-pd, Seafood-pd, Sauces-pd	4	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	tb	Heavy cream, (up to 2)
1		Stick cold butter, cut into pieces, (up to 2)
1	pn	Saffron threads
		Fresh lemon juice
		Salt and white pepper, to taste

INSTRUCTIONS

SAFFRON SAUCE
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 to 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.
PASTA MONDAY TO FRIDAY SHOW #PS6504, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved
McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6504 Posted to MC-Recipe Digest
V1 #549 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997

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