- 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.