Fettuccine With Scallops And Snow Peas

• 6 tbsp (3/4 stick) butter or margarine, divided
• 2/3 lb fresh sea scallops, each sliced crosswise into thirds
• 1/2 lb snow peas, sliced diagonally in half
• 1 clove garlic, peeled and slightly crushed
• 1 small onion, peeled and finely minced
• 1/4 cup finely minced parsley
• 1 tbsp chopped fresh red chili peppers
• 2 cups heavy whipping cream
• Salt and freshly ground pepper to taste
• 1 lb fettuccine

1. Heat 2 tbsp butter or margarine in a large saute pan, add sliced scallops and saute quickly (1 or 2 minutes) until they become opaque in color.
2. Do not overcook.
3. Set aside.
4. Blanch snow peas in boiling water for 2 minutes, or steam them for 2 minutes.
5. Plunge immediately into cold water, then drain and dry.
6. Set aside.
7. Heat 2 more tbsp butter in saute pan, add garlic, onion, parsley, and chopped chili peppers and suate until onion is limp.
8. Add cream and simmer until reduced by 1/4.
9. Strain and return cream to pan.
10. Keep warm.
11. Meanwhile, bring a large pot of water to a full, rolling boil, then add salt and fettuccine and cook only until pasta is done but still firm.
12. Drain in colander, place in bowl, add remaining butter, toss and keep warm.
13. Add scallops, including any juices they have given off, and snow peas to cream mixture and cook until hot.
14. Add to fettuccine and toss lightly but well.
15. Serve immediately.

butter, snow peas, clove garlic, onion, parsley, fresh red chili peppers, heavy whipping cream, salt, fettuccine

Taken from www.epicurious.com/recipes/member/views/fettuccine-with-scallops-and-snow-peas-50018079 (may not work)