Fettuccine with Scallops and Peas

Fettuccine with Scallops and Peas
Serves: 6
  • 10 ounces frozen peas
  • 3/4 pound fettuccine
  • 1 1/4 pounds sea scallops *
  • 2 Tablespoons unsalted butter **
  • Saffron Butter Sauce, see Recipe
  1. In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may take slightly longer) or until they are just tender. Drain well.
  2. In a kettle of boiling salted water, cook the pasta until it is al dente, drain, and transfer it to a large skillet.
  3. Meanwhile, arrange scallops in a steamer over boiling water, season them with salt and pepper and steam them, covered, for 2-3 minutes, or until they are just cooked through.
  4. To the pasta, add the butter, peas, and salt and pepper to taste.
  5. Heat the mixture through, over low heat, tossing it well.
  6. Add the scallops and the saffron butter sauce and toss well.
  7. Serve hot.
* Scallops should be rinsed and patted dry.
** Butter should be cut into small bits.

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