Scallops and Penne Pasta in a Saffron Broth

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Scallops and Penne Pasta in a Saffron Broth Ingredients

1/2 lb Sea scallops; sliced into	1 c Clam juice
1/2 lb Shrimp; peeled and deveined	14 oz Crushed tomatoes; (about 2
2 tb Olive oil	4 Carrots; peeled and sliced
2 Cloves garlic; minced	1/4 ts Crumbled saffron; (up to
1/4 c Dry white wine	1/4 ts Dried orange peel
1 c Fish stock

Instructions for Scallops and Penne Pasta in a Saffron Broth

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 on Dec 13, 1997

Main Ingredient: PastaCuisine: Uncategorized

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