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Name: Linguine with Scallops and Snow Peas in Saffron Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 lb Sea scallops; 1/2 c Finely minced shallots; Fresh Lemon Juice; Salt and white pepper, to; 1/2 lb Squid ink linguine; 1 tb Heavy cream, (up to 2); 1 pn Saffron threads; 1/2 c Dry white wine; 1/2 lb Snow peas; 1 Stick cold butter, cut into

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INGREDIENTS

1/2 lb Sea scallops
1/2 c Finely minced shallots
Fresh Lemon Juice
Salt and white pepper, to
1/2 lb Squid ink linguine
1 tb Heavy cream, (up to 2)
1 pn Saffron threads
SAFFRON SAUCE
1/2 c Dry white wine
1/2 lb Snow peas
1 Stick cold butter, cut into

Servings

INSTRUCTIONS

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 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. PASTA MONDAY TO FRIDAY SHOW #PS6504, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6504 Posted to MC-Recipe Digest V1 #549 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997

NOTES

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Linguine with Scallops and Snow Peas in Saffron Sauce

1/2 lb Sea scallops
1/2 c Finely minced shallots
 Fresh Lemon Juice
 Salt and white pepper, to
1/2 lb Squid ink linguine
1 tb Heavy cream, (up to 2)
1 pn Saffron threads
 SAFFRON SAUCE
1/2 c Dry white wine
1/2 lb Snow peas
1 Stick cold butter, cut into

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 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.    PASTA MONDAY TO FRIDAY SHOW #PS6504, Copyright, 1997, TV FOOD NETWORK,  G.P., All Rights Reserved    McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997    Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6504 Posted to MC-Recipe Digest  V1 #549 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 4 Servings

Calories: 110
Calories from Fat: 6 (5%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.3g
Cholesterol 18.5mg		6 %
Sodium 92.2mg		3 %
Potassium 336mg		9 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 11.1g
Protein 13.4g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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