Scallops And Penne Pasta In A Saffron Broth2

Recipe Ingredients

1/2 lb	227g / 8oz	Sea scallops - sliced into rounds
1/2 lb	227g / 8oz	Shrimp - peeled and deveined
2 tablespoons	30ml	Olive oil
2		Garlic - minced
1/4 cup	59ml	Dry white wine
1 cup	237ml	Fish stock
1 cup	237ml	Clam juice
14 oz	397g	Crushed tomatoes - (about 2 cups)
4		Carrots - peeled and sliced
1/4 teaspoon	1.3ml	Crumbled saffron - (up to 1/2)
1/4 teaspoon	1.3ml	Dried orange peel

Recipe Instructions

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.

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6504

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