Linguine With Scallops and Snow Peas In Saffron Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Sea scallops
1/2 lb	227g / 8oz	Squid ink linguine
1/2 lb	227g / 8oz	Snow peas saffron sauce
1/2 cup	46g / 1.6oz	Finely minced shallots
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Heavy cream - (up to 2)
1		Cold butter - cut into pieces , (up to 2)
1		Saffron threads
		Fresh lemon juice
		Salt and white pepper - to taste

Recipe 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.

Source:
PASTA MONDAY TO FRIDAY SHOW

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