Scallops And Penne Pasta In A Saffron Broth

By á-170456

Ingredients

• 1/2 pound sea scallops sliced into rounds
• 1/2 pound shrimp peeled, deveined
• 2 tablespoons olive oil
• 2 garlic cloves minced
• 1/4 cup dry white wine
• 1 cup fish stock
• 1 cup clam juice
• 1 can crushed tomatoes - (14 oz)
• 4 carrots, peeled, sliced
• 1/4 teaspoon crumbled saffron - (to 1/2)
• 1/4 teaspoon dried orange peel

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 to 6 servings.