Follow these steps for perfect results
Sea Scallops
Fresh
Squid Ink Linguine
Dry
Snow Peas
Fresh
Shallots
Finely Minced
Dry White Wine
Heavy Cream
Cold Butter
Cut into Pieces
Saffron Threads
Lemon Juice
Fresh
Salt
To Taste
White Pepper
To Taste
Bring a large pot of salted water to a boil.
Add the linguine and cook until al dente, about 10 minutes.
Prepare the saffron sauce in a heavy saucepan.
Combine finely minced shallots and dry white wine in the saucepan.
Reduce the wine mixture to about 2 tablespoons.
Add saffron threads and 1 to 2 tablespoons of heavy cream.
Place the pan over high heat.
Whisk in cold butter, a piece at a time, ensuring each piece is almost melted before adding the next.
Stir constantly to create an emulsified sauce.
Do not allow the sauce to boil.
Season with fresh lemon juice, salt, and white pepper to taste.
Steam scallops in a steamer over simmering water for 2 to 3 minutes, until cooked through.
Add snow peas to the steamer and steam for 1 minute more, until bright green and tender-crisp.
Transfer the cooked linguine to a serving plate.
Top with steamed scallops and snow peas.
Spoon the saffron sauce generously over the pasta and seafood.
Serve immediately.
Expert advice for the best results
Use high-quality sea scallops for the best flavor and texture.
Be careful not to overcook the scallops, as they can become rubbery.
Adjust the amount of lemon juice and seasoning to your taste.
Serve immediately after preparing to prevent the pasta from drying out.
Everything you need to know before you start
20 minutes
The sauce can be made ahead of time, but the pasta and scallops should be cooked fresh.
Arrange the linguine in a nest shape, top with scallops and snow peas, and drizzle generously with saffron sauce. Garnish with a sprig of parsley or a lemon wedge.
Serve with a side of crusty bread to soak up the sauce.
A simple green salad complements the richness of the dish.
Crisp and refreshing, it complements the seafood and saffron.
Discover the story behind this recipe
Seafood pasta dishes are a staple of Italian coastal cuisine, showcasing fresh, seasonal ingredients.
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