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Linguine With Scallops & Saffron

Western.Chefs's picture
Ingredients
  Linguine 12 Ounce (1 Package)
  Salt To Taste
  Leeks 3 Medium
  Butter 2 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Everyday

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