Ingredients

• 2 carrots, peeled
• 2 green zucchini, ends trimmed
• 375g dried fettuccine pasta
• 1 tsp olive oil
• 12 (about 320g) scallops, without roe

• saffron beurre blanc

• 125ml (1/2 cup) white wine vinegar
• 2 purple eschalots, peeled, finely chopped
• 4 whole black peppercorns
• 1 tsp saffron threads
• 180g chilled unsalted butter, cubed
• 2 tbs fresh lime juice
• 2 tbs finely chopped fresh chives
• Salt & freshly ground white pepper

Description

Seared Scallops & Vegetable Fettuccine With Saffron Beurre Blanc Recipe - Use A Vegetable Peeler To Slice The Carrots And Zucchini Lengthways Into Thin Ribbons. Use A Small Sharp Knife To Cut The Ribbons Lengthways Into Thin Strips. Place The Carrot A

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