2 c Fresh peas (or 10-oz pkg fro
-en) 3/4 lb Fettuccine
1 1/4 lb Sea scallops, rinsed, patted
-ry 2 tb Unsalted butter, cut into bi
-s Saffron butter sauce (see r -cipe) In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may take slightly longer.) 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 2-3 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. a 1986 Gourmet favorite