Maryland seafood sauce

Yield: 1 Servings

Measure Ingredient
¼ cup Butter
2 cups Sliced celery
2 cups Sliced mushrooms
¼ cup Whipping cream
1 teaspoon Minced fresh garlic
2 cups Broccoli flowerets
2 cans (7 1/2oz) chopped undrained
\N \N Clams
1 can (12oz) Hunt's tomato paste
1 \N Bottle (8oz) clam juice
½ cup Dry white wine
1 tablespoon Parsley flakes
½ teaspoon Oregano
¼ teaspoon Pepper
1 pounds Scallops
1 pounds Pasta shells, cooked &
\N \N Drained

In Dutch oven, melt butter. Saute' celery, mushrooms & garlic in butter until vegetables are tender. Add remaining ingredients, except scallops, cream & pasta shells. Bring to boil, reduce heat & simmer, uncovered, stirring occasionally, 30 minutes. Stir in scallops & cream & simmer an additional 5 minutes. Serve sauce over pasta shells.

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