Maryland seafood sauce
1 Servings
Ingredients
| Quantity | 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 |
| Clams | ||
| 1 | can | (12oz) Hunt's tomato paste |
| 1 | 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 & |
| Drained | ||
Directions
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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