<http://schema.org/recipeInstructions>
" In large saucepot, prepare pasta in boiling salted water as label directs. Meanwhile, cut off roots and tough green tops from leeks. Cut each leek lengthwise in half, then crosswise into 1/2-inch-wide slices. Rinse leeks in large bowl of cold water to remove sand; drain well. In 12-inch skillet, melt margarine or butter over medium heat. Add leeks, pepper, and 3/4 teaspoon salt, and cook until leeks are soft, about 8 minutes, stirring frequently. Add orange peel and saffron and cook 2 minutes, stirring. Add wine; cook 1 minute longer. Increase heat to medium-high; add clam juice; heat to boiling. Add scallops and cook 3 to 4 minutes until opaque. Stir in cream and heat through. Drain pasta; return to saucepot. Add leek mixture; toss well. Sprinkle with parsley leaves just before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25872/linguine-scallops-saffron-1569/>