Scallops and penne pasta in a saffron broth

6 Servings

Ingredients

Quantity Ingredient
½ pounds Sea scallops; sliced into rounds
½ pounds Shrimp; peeled and deveined
2 tablespoons Olive oil
2 Cloves garlic; minced
¼ cup Dry white wine
1 cup Fish stock
1 cup Clam juice
14 ounces Crushed tomatoes; (about 2 cups)
4 Carrots; peeled and sliced
¼ teaspoon Crumbled saffron; (up to 1/2)
¼ teaspoon Dried orange peel

Directions

Bring a large pot of salted water to a boil. Add the penne linguine and cook until tender but still firm to the bite, about 10 minutes. In a skillet heat oil. Add garlic and saute for 10 seconds. Then add white wine, fish stock, crushed tomatoes, carrots, saffron and dried orange peel. Cover the skillet and simmer for 6 to 7 minutes or until carrots are tender. Add scallops and shrimp to the sauce. Then add snow peas and cook, uncovered for about 2 minutes. Season with salt and pepper and stir in butter.

Transfer penne to a large shallow serving dish and ladle scallops and sauce over penne.

Yield: 4 to 6 servings

PASTA MONDAY TO FRIDAY SHOW #PS6504, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6504 Posted to recipelu-digest Volume 01 Number 367 by RecipeLu <recipelu@...> on Dec 13, 1997

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