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Linguine with Scallops and Snow Peas in a Saffron Sauce

Take care to keep the cooking time brief, not only to avoid overcooking but to preserve the liquid given up by the scallops.

Ingredients

  • ½ pound sea scallops
  • ½ pound squid ink linguine
  • ½ pound snow peas
  • ½ cup shallots finely minced
  • ½ cup dry white wine
  • 2 tablespoons heavy cream
  • 2 sticks butter cold cut into pieces
  • 1 pinch saffron threads
  • fresh lemon juice
  • salt
  • black pepper

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 constantly. 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.