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    Scallops and Penne Pasta in a Saffron Broth View Edit

    Servings: Not specified

    Directions

    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.

    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

    Parsed from recipe text (no separate ingredient records).
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