| 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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“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”