Saffron Scallops Carbonara
Servings
2Serving size
2 ounces pasta with sauce and scallopsThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 1/8 tsp. Saffron |
| 3 quart Water |
| 4 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (lightly crushed) |
| 1 ounce Prosciutto (diced) |
| 1 cup Frozen peas (thawed) |
| 6 Ounce Sea scallops (cut into quarters) |
| 2 large Egg(s) |
| 1 ounce Parmesan cheese (grated) |
| 1 to taste Black pepper |
Instructions
Place the water in a large sauce pan over high heat.
When the water boils, remove 1/4 cup and pour over the saffron.
Add the pasta to the pot with the boiling water. Let cook for about 12 minutes until almost done.
When the pasta is almost done, place the olive oil in a medium skillet over medium heat. Add the garlic and prosciutto.
Cook, stirring frequently, until the ham begins to turn crisp. Adjust the heat so that the garlic doesn't turn dark brown but light golden.
Add the peas and scallops and reduce the heat to low.
When the pasta is cooked, add the saffron/water mixture to the skillet and then the pasta. Increase the heat to medium high.
Whisk the eggs together with the grated parmesan. Season with pepper.
After the pasta is hot (about two minutes), discard the garlic and add the egg and cheese mixture to the skillet.
Fold together well with a rubber spatula to cook the eggs. Serve immediately.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The key to making good carbonara is that the pasta has to be hot, hot, hot when you add it to the eggs so that they will cook quickly. Once your pasta is in the skillet, turn the heat up and add a bit of pasta water if need be to help mingle the flavors and bring this up to the right temperature.