Saffron Linguini with Scallops

  • 1  Pkg Rossi Pasta Saffron Linguini
  • 1  lb  fresh sea scallops
  • 12   stalks fresh asparagus
  • 1  cup  sugar peas (shucked)
  • 2  tablespoon  extra virgin olive oil
  • 3  tablespoon  butter
  •   fresh thyme
  •   fresh ground black pepper
  •   zest of 1 lemon
Add water to the pasta pot and begin heating while prepping asparagus. Fill sauce pan with about 1-2 inches of water and begin boiling. Rinse and shuck sugar peas. Clean aspargus and trim off ends. Cut on a diagonal into pieces approximately 3 inches long. Place asparagus and peas in boiling water for just a minute, covering pan. Then turn off heat letting them steam for no longer than 2 minutes. Pour into strainer and immerse in ice water to keep the vegetables from overcooking and losing color. Drain and set aside.

Heat medium size saute' pan over a high heat then add olive oil. Turn heat down slightly then add 2 TBS butter to pan melting evenly. Add scallops allowing them to brown on one side, approximately 2 minutes, depending on size.

Turn scallops and let brown on other side, then add in the asparagus and peas. Stir in last tablespoon of butter keeping the scallops, peas and asparagus warm while finishing the pasta.

Put pasta in boiling wtaer, cooking it to package specifications. Strain pasta and put in large serving bowl pouring buttered scallop, asparagus and pea mixture over the top. Toss lightly then sprinkle with fresh thyme and ground pepper. Garnish with lemon zest.