Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
30 min
Prep:
5 min
Cook:
25 min

Ingredients

For the Saffron sauce:

Directions

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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Spring Linguine

Recipe courtesy of Michele Urvater

Alfredo Linguine

Linguine Spiaggia

Recipe courtesy of Grano Pasta Bar

Linguine Crab

Recipe courtesy of Ruth Rogers

St. Patrick's Linguine

Recipe courtesy of Guy Fieri

Blackened Grouper Linguine

Recipe courtesy of John Walker

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.