Linguine with Scallops and Snow Peas in a Saffron Sauce

Total Time:
30 min
5 min
25 min
  • 1/2 pound sea scallops
  • 1/2 pound squid ink linguine
  • 1/2 pound snow peas
  • For the Saffron sauce:
  • 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
  • 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.

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