Saffron Scallops With Capellini

• 1 1/2 pounds bay scallops
• 2 tablespoons olive oil
• 1/4 teaspoon saffron
• 1 tablespoon fresh tarragon leaves
• 1 red or yellow pepper
• 2 shallots, minced
• 1 tablespoon vegetable oil
• 1/4 cup white wine
• Coarse salt and freshly ground pepper to taste
• 1 pound capellini
• 1 tablespoon butter

1. Place the scallops in a bowl and sprinkle with the olive oil, saffron and one-half tablespoon tarragon leaves.
2. Mix thoroughly and set aside.
3. Preheat broiler.
4. Slice the pepper into thin strips, discarding the seeds.
5. Place the strips inside up on foil paper and broil until the skins are charred.
6. Place in a closed paper bag for a few minutes, then remove the skins.
7. Place the pepper strips in a blender and puree.
8. If you need to add liquid to obtain a puree, add some of the white wine.
9. Meanwhile, put six quarts salted water on to boil for the capellini.
10. In a heavy skillet, soften the shallots in the vegetable oil.
11. Sautethe scallops briefly (about two minutes) and remove them with a slotted spoon.
12. Keep warm.
13. Add the white wine and the pepper puree to the pan.
14. Reduce until the sauce has thickened.
15. Season with salt and pepper to taste.
16. Meanwhile, cook the capellini until al dente (about three minutes).
17. Drain and place in a heated bowl.
18. Add the butter and toss so that the strands do not stick together.
19. Return the scallops to the sauce, heat through and sprinkle with remaining tarragon.
20. Place the mixture on top of the capellini and serve.

bay scallops, olive oil, saffron, tarragon, red, shallots, vegetable oil, white wine, salt, capellini, butter

Taken from cooking.nytimes.com/recipes/2335 (may not work)