Recipe - Scallops And Penne Pasta In A Saffron Broth

One half pound Sea scallops; cut or sliced up into
rounds
One half pound Shrimp; peeled and deveined
2 tablespoon Olive oil
2 Cloves garlic; minced
One fourth cup Dry white wine
1 cup Fish stock
1 cup Clam juice
14 ounce Crushed tomatoes; (about 2
cups)
4 Carrots; peeled and cut or sliced up
One fourth teaspoon Crumbled saffron; (up to
1/2)
One fourth teaspoon 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

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 recipeludigest Volume 01 Number 367 by RecipeLu
recipelu@geocities.com on Dec 13, 1997