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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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