Fettuccine With Scallops And Peas

Recipe Ingredients

2 cups	474ml	Fresh peas
3/4 lb	340g / 11oz	Fettuccine
1 1/4 lbs	567g / 20oz	Sea scallops - rinsed, patted
2 tablespoons	30ml	Unsalted butter - cut into bite-sized
		Pcs
		Saffron butter sauce

Recipe Instructions

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

Source:
John Phillip Carroll

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.