Scallops And Penne Pasta In A Saffron Broth

Recipe Ingredients

1/2 lb	227g / 8oz	Sea scallops - sliced into rounds
1/2 lb	227g / 8oz	Shrimp - peeled, deveined
2 tablespoons	30ml	Olive oil
2		Garlic cloves - minced
1/4 cup	59ml	Dry white wine
1 cup	237ml	Fish stock
1 cup	237ml	Clam juice
1		Crushed tomatoes - (14 oz)
4		Carrots, peeled, sliced
1/4 teaspoon	1.3ml	Crumbled saffron - (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.

This recipe yields 4 to 6 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - (Show # PS-6504) - from - the TV FOOD NETWORK

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