Fettuccine with Scallops and Peas1
By Just A Pinch KitchenCrew
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- 2 c
- 3/4 lb
- 1.25 lb
- sea scallops, rinsed and patted dry
- 2 Tbsp
- butter, unsalted and cut into bits
- saffron butter sauce
1In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may take slightly longer.) or until they are just tender.
3In a kettle of boiling salted water, cook the pasta until it is al dente, drain, and transfer it to a large skillet.
4Meanwhile, 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.
5To the pasta, add the butter, peas, and salt and pepper to taste.
6Heat the mixture through, over low heat, tossing it well.
7Add the scallops and the saffron butter sauce and toss well.