Pasta Recipes - Fettuccine with Scallops, Saffron and Smoked Salmon

Recipe from inmamaskitchen.com

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Fettuccine with Scallops, Saffron and Smoked Salmon

2 teaspoons extra-virgin olive oil
3 cloves garlic
1 1/2 cups milk
2 tablespoons cornstarch
1/4 cup mozzarella cheese, shredded (needs to be day-old at least)
1/4 teaspoon freshly milled black pepper, or to taste
1/4 cup Parmigiano-Reggiano cheese, grated
1 pinch saffron thread, crushed
4 ounces bay Scallops
1/3 cup scallions, white part only, sliced
1 tablespoon capers, drained
2 ounces smoked salmon, cut in strips
8 ounces spinach fettuccine, cooked and drained

Method

Heat oil in a heavy-bottomed, medium-sized saucepan over medium heat. Stir in garlic and cook 30 seconds. Mix milk and cornstarch, stirring until all cornstarch is dissolved. Stir into garlic. Cook, stirring, over medium-low heat until mixture is thick and bubbly. Stir in mozzarella , Parmigiano, pepper, and saffron. Continue cooking over low heat, stirring until the cheeses have melted into the sauce.

Stir in scallops, scallion, and capers. Cook for 3 to 5 minutes, stirring. Do not overcook as the scallops are will toughen. When ready to serve, stir in salmon, and cook for a few seconds just to heat the salmon. .

Cook and drain pasta according to package directions or to al dente.

Pour sauce over cooked fettuccine. The spinach fettuccine makes a good contrast with color to please the eyes.

Serves: 4

Contributor: pat ciesla

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This is similar to the classic Alfredo sauce, but utilizing seafood and with the lovely hint and color of saffron. Saffron is expensive, but you only use a pinch, so it is a good investment.

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