| 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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