| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Pasta, Scallops | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 PASTA MONDAY TO FRIDAY SHOW #PS6504, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6504 Posted to recipelu-digest Volume 01 Number 367 by RecipeLu <recipelu@geocities.com> on Dec 13, 1997
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