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Ingredientes
- 1 lb angel hair pasta
- Â Â Scallops and Sauce
- 1/3 c. butter
- Â Â Coarse salt and freshly cracked black pepper
- 3/4 lb large sea scallops
- 2 clv garlic, chopped
- 1 x juice of half lemon
- 1 pch saffron
- 1 c. peas
- 1 Tbsp. grated lemon zest
- 1 tsp freshly cracked pink peppercorns
- Â Â Coarse salt
- Â Â Assembly
- 1 Tbsp. minced fresh chives
- 1/4 c. minced fresh parsley
- Â Â Garlic chives, for garnish
Direcciones
- Bring a large pot salted water to a boil over high heat.
- Add in the angel hair pasta and cook for about 5 min or possibly till al dente.
- Drain pasta, reserving 1/4 c. of the pasta cooking water.
- Scallops and Sauce:Heat 1 tbsp. butter in a large skillet over medium-high heat till it just starts to turn brown and nutty.
- Season the sea scallops and add in them to the pan.
- Sear the scallops for 1 to 2 min per side or possibly till crispy on the outside and just cooked through.
- Remove the scallops from the pan and set aside.
- Heat the remaining butter in the same skillet over medium-low heat till melted.
- Add in the garlic and cook for 1 to 2 min or possibly till the garlic is soft.
- Put the lemon juice and saffron in a small bowl and stir to combine.
- Add in the saffron mix and the peas to the pan, stir and heat for 1 to 2 min.
- Add in the lemon zest and cracked pink peppercorns.
- Season the sauce with salt and stir to combine.
- Reduce the heat to low and keep hot.
- Assembly:Add in the pasta and reserved cooking water to the sauce and toss to coat.
- Heat gently on low heat till warm.
- Add in the seared scallops, minced fresh chives and parsley to the pan and toss to combine.
- Serve the pasta garnished with the garlic chives.
- Feel free to use thawed frzn peas for this recipe. You can buy saffron at upscale grocery stores and specialty food shops. It's quite expensive but a tiny bit goes a long way. You can always substitute 1/2 tsp turmeric instead.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 663 | |
| Calories from Fat 157 | 24% |
| Total Fat 17.88g | 22% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 269mg | 11% |
| Potassium 635mg | 18% |
| Total Carbs 92.21g | 25% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.85g | 4% |
| Protein 31.55g | 50% |
