Title: Fettuccine with scallops and peas
 Categories: Shellfish, Pasta, French
      Yield: 6 servings
 
      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