FETTUCCINE WITH SCALLOPS AND PEAS
Category: Shellfish, Pasta, French
2 c Fresh peas (or 10-oz pkg fro 2 tb Unsalted butter, cut into bi
3/4 lb Fettuccine Saffron butter sauce (see r
1 1/4 lb Sea scallops, rinsed, patted -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
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: