Recipe courtesy of Michele Urvater
Linguine with Scallops and Snow Peas in a Saffron Sauce
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
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
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.