Side Pannel
Scallops and Penne Pasta in a Saffron Broth
Scallops and Penne Pasta in a Saffron Broth
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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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