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Thin Pasta With Scallops

Fettuccine.Inn's picture
Ingredients
  35% whipping cream 1 Cup (16 tbs)
  Fish stock/Clam juice 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Linguine 12 Ounce (Preferably Half Regular And Half Black Squid Pasta)
  Ground saffron 1⁄2 Teaspoon
  Bay scallops 12 Ounce
Directions

MAKING
1. In a saucepan bring cream and fish stock to a boil, reduce heat to low, simmer for 10 minutes and raise heat to medium.
2. In a small bowl, dissolve cornstarch in 1/4 cup (50 ml) cold water, gradually stir into cream sauce and cook until thickened.
3. In a large pot of boiling salted water, cook linguine 8 to 10 minutes until al dente.
4. Into the sauce, stir saffron and scallops and cook just until scallops are cooked, about 3 to 5 minutes.

SERVING
5. Toss drained pasta with sauce and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Scallop
Cook Time: 
15 Minutes
Servings: 
4

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