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Thin Pasta With Scallops

Italian.Chef's picture
Ingredients
  Pasta 3⁄4 Pound (Thin Variety, Tagliolini, Linguine, Preferably Use Half White, Half Black Squid Pasta)
  Heavy cream 1 Cup (16 tbs)
  Fish stock/Clam juice 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon (Arrowroot)
  Water 1⁄4 Cup (4 tbs)
  Saffron powder/Saffron threads 1⁄2 Teaspoon
  Scallops 3⁄4 Pound (Preferably Bay)
Directions

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Combine and bring to a boil.
Simmer for approx 10 minutes.
Increase heat to medium.
Dissolve cornstarch in water and add a small amount at a time to cream mixture, cooking just until mixture thickens to coat the back of a spoon.
Add to above and simmer for approx. 3-5 minutes, just until scallops are cooked.
Add pasta, toss,

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Pasta

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