Linguine with Scallops and Snow Peas in a Saffron S

Name: Linguine with Scallops and Snow Peas in a Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sea scallops; 1/2 pound squid ink linguine; 1/2 pound snow peas; 1/2 cup finely minced shallots; 1/2 cup dry white wine; 1 to 2 tablespoons heavy cream; 1 to 2 sticks cold butter, cut into pieces; 1 pinch saffron threads; Fresh lemon juice; Salt and white pepper to taste

Servings: persons

1
Bring a large pot of salted water to a boil.
2
Add the linguine and cook until tender but still firm to the bite, about 10 minutes.
3
Make the saffron sauce.
4
In a heavy saucepan combine shallots and white wine.
5
Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream.
6
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.
7
Do not allow mixture to boil.
8
Add fresh lemon juice and salt and white pepper to taste.
9
Place scallops in a steamer over simmering water and steam for 2 to 3 minutes.
10
Then add snow peas and steam 1 minute more.
11
Transfer linguine to a plate, top with scallops and snow peas and top with sauce.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound sea scallops, 1/2 pound squid ink linguine, 1/2 pound snow peas, 1/2 cup finely minced shallots, and more.

Yes, Linguine with Scallops and Snow Peas in a Saffron Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine with Scallops and Snow Peas in a Saffron Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions