Recipe courtesy of Michele Urvater

Linguine with Scallops and Snow Peas in a Saffron Sauce

Save Recipe
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
Share This Recipe

Ingredients

For the Saffron sauce:

Directions

  1. 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.
  2. 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.
  3. 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.
Angel Hair Pasta with Fresh Tomato Sauce
PREMIUM
10m Easy 99%
CLASS
Linguine with Trumpet Mushroom “Scallops”
PREMIUM
17m Easy 99%
CLASS
Scallop Risotto
PREMIUM
Jordan Andino

Scallop Risotto

14m Easy 99%
CLASS
Linguine with Pesto
PREMIUM
Tony Mantuano

Linguine with Pesto

10m Easy 100%
CLASS