tags: Main Dish
| Linguine with Scallops and Snow Peas in a Saffron Sauce
tags: Main Dish |
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"Take care to keep the cooking time brief, not only to avoid overcooking but to preserve the liquid given up by the scallops." Ingredients
1/2 pound sea scallops |
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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 constantly. 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. This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.  |
| Yields: 4 Servings How To Cook Everything : Simple Recipes for Great notes: Prep Time: 5 minutes Cook Time: 25 minutes |
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Cuisine: American |
Main Ingredient: Scallops |
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