Рецепт Tagliatelle with Scallops, Cream and Saffron
Ингредиенты
|
|
Инструкции
- 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.