• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Scallops and Penne Pasta in a Saffron Broth

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 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

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