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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Fettuccine with Scallops and Peas

Category: Entrees  |  Permalink

Published: Friday, June 24, 2011

Fettuccine with Scallops and Peas

Ingredients:

2 c Fresh peas (or 10-oz pkg frozen)

2 tb Unsalted butter, cut into bits

3/4 lb Fettuccine

Saffron butter sauce

1 1/4 lb Sea scallops, rinsed, patted

Preparation:

In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may take slightly longer.) or until they are just tender. Drain well. In a kettle of boiling salted water, cook the pasta until it is al dente, drain, and transfer it to a large skillet. 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 ( saffron strands, shallots, unsalted butter) and toss well. Serve hot.

Serves: 6

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