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| Penne Pasta with Sea Scallops in Saffron broth |
| Ingredients 1/2 pound sea scallops, sliced into rounds 1/2 pound shrimp, peeled and deveined 2 Tablespoons olive oil 2 cloves garlic, minced 1/4 cup dry white wine 1 cup fish stock 1 cup clam juice 14-ounce can crushed tomatoes [about 2 cups] 4 carrots, peeled and sliced 1/4 to 1/2 teaspoon crumbled saffron 1/4 teaspoon dried orange peel Method Bring a large pot of salted water to a boil. Add the penne pasta 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. Serves 4. |