Copyright Thomas Saaristo All Rights Reserved
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Penne Pasta with Sea Scallops in Saffron broth
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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.