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How To make Fettuccine with Scallops and Peas
2 c Fresh peas (or 10-oz pkg fro
-en) 3/4 lb Fettuccine
1 1/4 lb Sea scallops, rinsed, patted
-ry 2 tb Unsalted butter, cut into bi
-s Saffron butter sauce (see r -cipe) In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may take slightly longer.) 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 2-3 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. a 1986 Gourmet favorite
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Easy Scallops Alfredo Recipe
If you’re looking to mix up your Alfredo sauce, and chicken isn’t cutting it, seafood is always a good idea. Yes, it’s going to be a rich and unhealthy meal, but let’s be honest — you aren’t making Alfredo sauce for the health value in the first place. A lot of seafood goes well in Alfredo, but scallops are definitely an underrated choice. When done right, it’s hard to beat scallops, either on their own or in a pasta sauce like this one. Get out your best pasta and sauce, because it’s time to create an easy scallop Alfredo with this recipe.
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What you will need:
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