Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lg Scallops OR 10 oz frozen 1/2 ts Saffron, powdered
-scallop meat 1 c Light cream
1 Lemon, juice of Handful of chervil, roughly
Freshly ground pepper -chopped
4 ts Dry sherry 8 Red peppercorns
4 ts Marsala or other sweet wine 1 lb Fresh spaghetti
3 tb Butter Salted water
2 Scallions, finely chopped 2 tb Butter, melted
1 Garlic clove, crushed Chervil leaves as garnish

Halve the scallops horizontally and marinate for 30 minutes in a
mixture of the lemon juice, sherry, Marsala, and the ground pepper.

Melt the butter in a skillet, gently saute the scallions and garlic
until they are transparent. Add the scallops and marinade, and simmer
on a low heat until cooked through, about 5 to 7 minutes.

Remove scallops from the pan and stir in the saffron and cream, bring
to a boil for 2 minutes to slightly reduce the sauce. Return the
scallops to the skillet, add the chervil and peppercorns; cover and
let rest to blend the ingredients.

Cook the spaghetti in boiling salted water until al dente, then rinse
and drain. Mix the spagetti with the melted butter in a bowl. Divide
the spagetti among 4 plates, top with the scallops and sauce. Serve
with freshly ground pepper and garnish with chervil leaves.

Adapted from: Spaghetti by Bodo A. Schieren, pub by Transedition Books
Typed by Bob 8-{)
Submitted By ROBERT WHITE On 09-08-95

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