Name: Scallops and Penne Pasta in a Saffron Broth
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

[C.H. Spurgeon] refused to spend an inordinate amount of time discussing, for example the relationship of the rapture to the tribulation period, or like points of eschatological nuance. An elaborate dispensational chart would have little or no appeal to Spurgeon. Any dispensational framework that has a tendency to divide the Scriptures into segments, some applicable to contemporary life and some not, did not get his attention at all. He probably would have rejected any such scheme. He kept to the basics of future things.

Lewis Drummond

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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