Fettuccine with scallops & peas

Yield: 6 Servings

Ingredients:

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

Instructions:

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