Recipe - Linguine With Scallops And Snow Peas In Saffron Sauce

One half pound Sea scallops
One half pound Squid ink linguine
One half pound Snow peas

SAFFRON SAUCE
One half cup Finely minced shallots
One half cup Dry white wine
1 tablespoon 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

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 MCRecipe Digest
V1 #549 by 4paws@netrax.net (ShermeyerGail) on Apr 04, 1997