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Fettuccine With Scallops & Peas

Fettuccine With Scallops & Peas recipe image
This elegant Italian-inspired main course features tender sea scallops and sweet peas tossed with al dente fettuccine. The dish is brought together by a luxurious saffron butter sauce, which adds a warm, golden hue and a delicate floral note that complements the sweetness of the seafood and vegetables. It is a perfect choice for a special weeknight dinner or a romantic meal for two. The combination of textures&# 226;ÂÂsoft pasta, firm scallops, and crisp peasâÂÂcreates a satisfying and balanced eating experience. Simple yet sophisticated, this recipe highlights high-quality ingredients without requiring complex techniques, making it an impressive yet accessible option for home cooks looking to elevate their pasta game.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 97.2
Description
This elegant Italian-inspired main course features tender sea scallops and sweet peas tossed with al dente fettuccine. The dish is brought together by a luxurious saffron butter sauce, which adds a warm, golden hue and a delicate floral note that complements the sweetness of the seafood and vegetables. It is a perfect choice for a special weeknight dinner or a romantic meal for two. The combination of textures&# 226;ÂÂsoft pasta, firm scallops, and crisp peasâÂÂcreates a satisfying and balanced eating experience. Simple yet sophisticated, this recipe highlights high-quality ingredients without requiring complex techniques, making it an impressive yet accessible option for home cooks looking to elevate their pasta game.
Ingredients
  • 2 cup Fresh peas (or 10-oz package fro
Directions
  1. 1
    In a saucepan of boiling salted water, cook peas for 3-5 minutes, or until they are just tender.
  2. 2
    Drain peas well and set aside.
  3. 3
    In a kettle of boiling salted water, cook the pasta until it is al dente.
  4. 4
    Drain pasta and transfer it to a large skillet.
  5. 5
    Meanwhile, arrange scallops in a steamer over boiling water.
  6. 6
    Season scallops with salt and pepper and steam them, covered, for 2-3 minutes, or until they are just cooked through.
  7. 7
    To the pasta, add the butter, peas, and salt and pepper to taste.
  8. 8
    Heat the mixture through over low heat, tossing it well.
  9. 9
    Add the scallops and the saffron butter sauce and toss well.
  10. 10
    Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 97.2kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 16.8g6%
Dietary Fiber 6.8g28%
Sugars 6.8g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe includes a reference to a "Saffron butter sauce (see recipe)". Prepare the saffron butter sauce separately by melting butter and infusing it with saffron threads before adding to the dish.

Ensure scallops are rinsed and patted dry before steaming to ensure proper texture.

Fresh peas may take slightly longer to cook than frozen peas; adjust cooking time accordingly.

This recipe was originally featured in Gourmet magazine in 1986.

Keywords: fettuccine, scallops, peas, saffron, butter, pasta, seafood, italian, dinner, quick, easy, elegant, spring, vegetarian, gluten-free, healthy
Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-scallops-peas/