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FETTUCCINE WITH SCALLOPS AND PEAS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Pasta
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Fresh peas (or 10-oz pkg fro
-en)
3/4 lb Fettuccine
1 1/4 lb Sea scallops, rinsed, patted
-ry
2 tb Unsalted butter, cut into bi
-s
Saffron butter sauce (see r
-cipe)
In a saucepan of boiling salted water, cook peas for
3-5 minutes (fresh may take slightly longer.) or until
they are just tender. Drain well. In a kettle of
boiling salted water, cook the pasta until it is al
dente, drain, and transfer it to a large skillet.
Meanwhile, arrange scallops in a steamer over boiling
water, season them with salt and pepper and steam
them, covered, for 2-3 minutes, or until they are just
cooked through.
To the pasta, add the butter, peas, and salt and
pepper to taste. Heat the mixture through, over low
heat, tossing it well. Add the scallops and the
saffron butter sauce and toss well. Serve hot.
a 1986 Gourmet favorite
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