Linguine With Scallops & Saffron
|Linguine||12 Ounce (1 Package)|
|Ground black pepper||1⁄4 Teaspoon|
|Grated orange peel||1⁄2 Teaspoon|
|Saffron threads||1 Pinch, crumbled|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Clam juice||12 Ounce (1 Bottle)|
|Sea scallops||1 Pound, rinsed and each cut horizontally in half|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Parsley leaves||1⁄2 Cup (8 tbs) (Loosely Packed)|
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, cut off roots and tough green tops from leeks.
Cut each leek lengthwise in half, then crosswise into 1/2 inch wide slices.
Rinse leeks in large bowl of cold water to remove sand; drain well.
In 12 inch skillet, melt margarine or butter over medium heat.
Add leeks, pepper, and 3/4 teaspoon salt, and cook until leeks are soft, about 8 minutes, stirring frequently.
Add orange peel and saffron and cook 2 minutes, stirring.
Add wine; cook 1 minute longer.
Increase heat to medium high; add clam juice; heat to boiling.
Add scallops and cook 3 to 4 minutes until opaque.
Stir in cream and heat through.
Drain pasta; return to saucepot.
Add leek mixture; toss well.
Sprinkle with parsley leaves just before serving.