Gourmet Feb 1986 page 112
2 cups shelled fresh peas (about 2 pounds unshelled) or a 10 ounce package frozen peas
1 pound fresh fettucine or 3/4 pound dried
1/2 stick (1/4) cup unsalted butter, cut into bits and softened
1.25 pounds sea scallops, rinsed, patted dry, and any large scallops halved
1 cup saffron butter sauce (recipe follows)
In a saucepan of boiling salted water, cook the fresh peas for 3 to 10 minutes or the frozen peas for 3 to 4 minutes, or until they are just tender, and drain them well. In a kettle of boiling salted water, cook the fettucine, stirring occasionally, for 3 minutes for fresh pasta, or 7 to 9 minutes for dried pasta, or until it is al dente, drain it well, and transfer it to a large skillet. Add the butter, the peas, and salt and pepper to taste and heat the mixture over low heat, tossing it wellk, until it is hot. WHile the pasta is cooking, arrange the scallops in a steamer set over boiling water, season them with salt and pepper, and steam them, covered, for 2 to 3 minutes, or until they are cooked through. Add the scallops and the saffron butter sauyce to the skillet and toss the mixture well. Serves 6.
1/4/teaspoon crumpled saffron threads.
2 tablespoons minced shallot
2 tablespoons white-wine vinegar
3 tablespoons dry white wine
3 tablespoons heavy cream
2 sticks (1 cup) cold unsalted butter, cut into 16 pieces
In a small heavy saucepan, combine the saffron, the shallot, the vinegar, and the wine, bring the liquid to a simmer, and simmer the mixture over moderate heat until it is reduced to about 2 tablespoons. Stir in the cream and simmer the mixture, whisking occasionally, until the liquie is reduced to 2 tablespoons . The sauce may be prepared up to this point 1 hour in advance and kept covered at room temperature. Brint the mixture to a simmer before continuing with the recipe. Season the mixture with salt and pepper, reduce the heat to low and whisk in the butter, 1 piece at a time, lifting the pan from the heat occazsionally to cool the mixture and adding each new piece of butter before the previous one has completely melted ( the sauce should not get hot enough to liquefy). Remove the pan from the heat and season the sauce with salt and pepper. Makes about 1 cup.