Linguine With Scallops And Snow Peas In Saffron Sauce

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Pasta-pd, Sauces-pd, Seafood-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	T	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

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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