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Ingredientes
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 pound scallops, the smallest you can get
- 2 garlic cloves, finely minced
- 1 cup dry white wine
- 2 cups whipping cream
- Pinch of powdered saffron
- Salt to taste
- 2 tablespoons chopped parsley
- 1 pound Tagliatelle pasta
Direcciones
- Melt butter with the olive oil in a large skillet.
- When butter foams, add scallops.
- Saute over medium heat until scallops are lightly golden, about 1 minute.
- With a slotted spoon transfer scallops to a plate.
- Add garlic to the skillet and stir once or twice.
- Add wine and cook until the wine is almost all reduced.
- Add cream and saffron.
- Cook, over medium heat, 4 to 5 minutes.
- Season lightly with salt.
- Return scallops to the skillet and cook 1 to 2 minutes longer.
- Stir in parsley.
- Meanwhile fill a large saucepan two-thirds full with salted water.
- Bring water to a boil and add the pasta.
- Bring water back to a boil and cook pasta uncovered until 'al dente'.
- Drain pasta and place in skillet with the sauce.
- Toss pasta with the sauce over medium heat and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 313 | 67% |
| Total Fat 35.59g | 44% |
| Saturated Fat 18.49g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 251mg | 10% |
| Potassium 486mg | 14% |
| Total Carbs 6.53g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.56g | 0% |
| Protein 20.5g | 33% |
