Linguine with Scallops and Snow Peas in a Saffron Sauce

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the linguine and cook until tender but still firm to the bite, about 10 minutes.

3. 3

   Make the saffron sauce.

4. 4

   In a heavy saucepan combine shallots and white wine.

5. 5

   Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream.

6. 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. 7

   Do not allow mixture to boil.

8. 8

   Add fresh lemon juice and salt and white pepper to taste.

9. 9

   Place scallops in a steamer over simmering water and steam for 2 to 3 minutes.

10. 10

    Then add snow peas and steam 1 minute more.

11. 11

    Transfer linguine to a plate, top with scallops and snow peas and top with sauce.

No nutritional information available.

No additional tips available.