Shrimp And Scallops In Saffron Cream With Black Pasta

• 1 pound dried black (squid ink) pasta
• 4 tablespoons unsalted butter
• 1 tablespoon flour
• 2 cups heavy cream
• 1 pound large or jumbo shrimp, raw, cleaned and de-veined
• 1 pound fresh bay scallops, rinsed and patted dry
• Salt and cayenne pepper to taste
• A few pinches of saffron threads, crumbled
• 3 good sized bell peppers (I green, 1 red, and 1 yellow or orange, cored and seeded and sliced into very thin rings
• 1 tablespoon finely chopped parsley

1. Cook pasta in boiling water with 1 Tbsp butter unit al dente.
2. While the pasta cooks, make the sauce.rnCook and stir 1 Tbsp butter and 1 Tbsp flour until brown.rnGradually pour in the cream. Blend and simmer until the sauce thickens. Add the shrimp Cook and stir 1 minute.
3. Add the scallops. Cook a few more minutes.rnSeason with a little cayenne pepper, salt, and a few pinches of saffron.
4. Turn off heat and let stand.rnMeanwhile melt remaining 2 Tbsp butter in a large saucepan over medium heat. Sautee peppers a few minutes until tender but not soft.
5. Drain pasta and arrange on a platter. Mound the seafood/sauce mixture in the middle and surround with alternating layers of the colored pepper rings.
6. Sprinkle with the parsley and serve immediately.

black, unsalted butter, flour, heavy cream, jumbo shrimp, bay scallops, salt, pinches of saffron threads, bell peppers, parsley

Taken from food52.com/recipes/9101-shrimp-and-scallops-in-saffron-cream-with-black-pasta (may not work)