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 1-2 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 comstantly. 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. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6504 Posted to MC-Recipe Digest V1 #483 by email@example.com (Shermeyer-Gail) on Feb 12, 1997.
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|Serving Size: 1 Serving (704g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 26 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 73.9mg||23 %|
|Sodium 369mg||13 %|
|Potassium 1344mg||35 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 44.4g|
|Protein 53.4g||76 %|
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Calories per serving: 441
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