Quote:
Originally Posted by rpastir
Hi. Would you be able to post the recipe for this? It looks really good.
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Thanks, I just thought it up so the best I can remember:
A local market makes fresh pasta and they had both squid ink and saffron fettuccine at the same time. You can use any pasta though.
I dusted the scallops in flour and sauteed them in butter and shallots lightly and put them aside. Added a little more butter and shallots to the pan, cooked those down a little, added the saffron, splashed some pinot grigio in and a squeeze of half a lemon, cooked that down a little and then added heavy cream. While that was reducing, I put the pasta in simmering water and started another pan with water and wine, put the clams in, covered that for 5 minutes. Put the scallops in cream sauce, pulled the pasta out of the water into the cream sauce, added a little water, tossed, plated and added clams with some chopped chives on top with the peppers.
It was very good!