• 2 c Fresh peas (or 10-oz pkg fro en)
  
• 3/4 lb Fettuccine
  
• 1 1/4 lb Sea scallops
  
• rinsed
  
• patted ry
  
• 2 tb Unsalted butter
  
• cut into bits
  
• Saffron butter sauce
  

Meanwhile, arrange scallops in a steamer over boiling water, season them with salt and pepper and steam them, covered, for 2-3 minutes, or until they are just cooked through.

To the pasta, add the butter, peas, and salt and pepper to taste. Heat the mixture through, over low heat, tossing it well. Add the scallops and the saffron butter sauce and toss well. Serve hot.