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