Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         sea scallops
     1/2  pound         squid ink linguine
     1/2  pound         snow peas
                        -- saffron sauce--
     1/2  cup           finely minced shallots
     1/2  cup           dry white wine
   1      tablespoon    heavy cream -- (up to 2)
   1      stick         cold butter -- cut into pieces ,
                        -- (up to 2)
   1      pinch         saffron threads
                        fresh lemon juice
                        salt and white pepper -- to taste

Preparation:

Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 10 minutes. Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste. Place scallops in a steamer over simmering water and steam for 2 to 3 minutes. Then add snow peas and steam 1 minute more. Transfer linguine to a plate, top with scallops and snow peas and top with sauce.