Feed Me That! : Scallops and Penne Pasta in a Saffron Broth

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Title: Scallops and Penne Pasta in a Saffron Broth
Categories: Pasta Scallops
Yield: 6 Servings

1/2 lb Sea scallops; sliced into rounds

1/2 lb Shrimp; peeled and deveined

2 tb Olive oil

2 Cloves garlic; minced

1/4 c Dry white wine

1 c Fish stock

1 c Clam juice

14 oz Crushed tomatoes; (about 2 cups)

4 Carrots; peeled and sliced

1/4 ts Crumbled saffron; (up to 1/2)

1/4 ts Dried orange peel

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

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6504

Posted to recipelu-digest Volume 01 Number 367 by RecipeLu on Dec 13, 1997

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