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Receta Tagliatelle with Scallops, Cream and Saffron

by Evelyn Scott

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

1. Melt butter with the olive oil in a large skillet.
2. When butter foams, add scallops.
3. Saute over medium heat until scallops are lightly golden, about 1 minute.
4. With a slotted spoon transfer scallops to a plate.
5. Add garlic to the skillet and stir once or twice.
6. Add wine and cook until the wine is almost all reduced.
7. Add cream and saffron.
8. Cook, over medium heat, 4 to 5 minutes.
9. Season lightly with salt.
10. Return scallops to the skillet and cook 1 to 2 minutes longer.
11. Stir in parsley.
12. Meanwhile fill a large saucepan two-thirds full with salted water.
13. Bring water to a boil and add the pasta.
14. Bring water back to a boil and cook pasta uncovered until 'al dente'.
15. Drain pasta and place in skillet with the sauce.
16. Toss pasta with the sauce over medium heat and serve at once.

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