Fettuccine with Scallops & Peas
Submitted by cmgogo
Fettuccine with steamed sea scallops, fresh peas, and saffron butter sauce. An elegant seafood pasta where gentle steaming keeps the scallops tender and the saffron adds golden richness.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minThis fettuccine dish treats scallops with the respect they deserve: steamed gently over boiling water for just two to three minutes, so they come out plump and silky rather than rubbery. The saffron butter sauce ties everything together with a floral, golden richness that clings to every strand of pasta.
Three things cook simultaneously here, so read through the directions before you start. Peas go into boiling water first, then the pasta, and the scallops get steamed in a separate basket while everything else finishes. Timing is key. Overcooked scallops turn tough and chewy fast, so pull them off the heat while the centers are still slightly translucent.
Fresh peas make a real difference in this dish. Their bright, sweet pop against the briny scallops and luxurious saffron butter creates a combination that frozen peas just can’t match. If fresh aren’t available, use frozen but add them in the last minute of pasta cooking rather than boiling separately.
Kitchen Tips
- Pat scallops completely dry before steaming. Excess moisture on the surface creates steam that dilutes their natural sweetness.
- Season the scallops in the steamer basket before covering. Salt and pepper cling better to damp surfaces than dry ones.
- Toss the pasta in the skillet over low heat. You want to warm everything through without continuing to cook the scallops further.
Variations
- Shrimp swap: Use large peeled shrimp instead of scallops if you prefer, steaming them until just pink.
- Lemon finish: Squeeze fresh lemon juice over the finished dish for a bright, acidic lift that cuts through the butter.
Ingredients
Directions
In a saucepan of boiling salted water, cook peas for 3 to 5 minutes, or until they are just tender. Drain well.
In a kettle of boiling salted water, cook the pasta until it is al dente, drain, and transfer it to a large skillet.
Meanwhile, arrange scallops in a steamer over boiling water, season them with salt and pepper and steam them, covered, for 2 to 3 minutes, or until they are just cooked through.
To the pasta, add the butter, peas, and salt and pepper to taste.
Heat the mixture through, over low heat, tossing it well.
Add the scallops and the saffron butter sauce and toss well.
Serve hot.
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