Title: Fettuccine with Scallops and Peas
Categories: Seafood Pasta Italian
Yield: 6 Servings
| 10 | oz | Frozen Peas |
| 3/4 | lb | Fettuccine |
| 1 1/4 | lb | Sea Scallops * |
| 2 | tb | Unsalted Butter ** |
| | | Saffron Butter Sauce *** |
* Scallops should be rinsed and patted dry. ** Butter should be cut into
small bits. *** For Saffron Butter Sauce see recipe.
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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.