Fettuccine with scallops and peas

 
                     FETTUCCINE WITH SCALLOPS AND PEAS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Pasta
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Fresh peas (or 10-oz pkg fro
                         -en)
      3/4   lb           Fettuccine
    1 1/4   lb           Sea scallops, rinsed, patted
                         -ry
    2       tb           Unsalted butter, cut into bi
                         -s
                         Saffron butter sauce  (see r
                         -cipe)
 
   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. In a kettle of
   boiling salted water, cook the pasta until it is al
   dente, drain, and transfer it to a large skillet.
   
   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.
   
   To the pasta, add the butter, peas, and salt and
   pepper to taste. Heat the mixture through, over low
   heat, tossing it well.  Add the scallops and the
   saffron butter sauce and toss well.  Serve hot.
   
   a 1986 Gourmet favorite
  
 
 
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