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Add a photoServings: 6
Ingredients
- 2 c. Fresh peas (or possibly 10-ounce pkg fro en)
- 3/4 lb Fettuccine
- 1 1/4 lb Sea scallops, rinsed, patted ry
- 2 Tbsp. Unsalted butter, cut into bi s Saffron butter sauce (see r cipe)
Directions
- In a saucepan of boiling salted water, cook peas for 3-5 min (fresh may take slightly longer.) or possibly till they are just tender. Drain well. In a kettle of boiling salted water, cook the pasta till 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 min, or possibly till they are just cooked through.
- To the pasta, add in the butter, peas, and salt and pepper to taste. Heat the mix through, over low heat, tossing it well. Add in the scallops and the saffron butter sauce and toss well. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 48 | 14% |
| Total Fat 5.49g | 7% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 157mg | 7% |
| Potassium 477mg | 14% |
| Total Carbs 47.22g | 13% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.56g | 2% |
| Protein 24.29g | 39% |
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