Categories: Fish/sea, Pasta, Ethnic 
      Yield: 6 servings 
  
      2 c  Fresh peas (or 10-oz pkg fro        2 tb Unsalted butter, cut into bi 
           -en)                                     -s 
    3/4 lb Fettuccine                               Saffron butter sauce  (see r 
  1 1/4 lb Sea scallops, rinsed, patted             -cipe) 
           -ry                             
  
  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