Fettuccine with Scallops & Peas
Yield
6 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
green peas
fresh |
|
| ¾ | pound |
pasta, fettuccine
|
|
| 1 ¼ | pounds |
sea scallops
rinsed, patted dry |
|
| 2 | tablespoons |
butter
, cut into bits |
|
| 1 | x |
sauce
Saffron Butter (see recipe) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
green peas
fresh |
|
| 340.2 | g |
pasta, fettuccine
|
|
| 567 | g |
sea scallops
rinsed, patted dry |
|
| 3E+1 | ml |
butter
, cut into bits |
|
| 1 | x |
sauce
Saffron Butter (see recipe) |
* |
Directions
In a saucepan of boiling salted water, cook peas for 3 to 5 minutes, 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 to 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.
