Scallops And Penne Pasta In A Saffron Broth
| 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 | T | 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 | t | Crumbled saffron, up to |
| 1/2 | ||
| 1/4 | t | 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
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 545
Calories From Fat: 365
Total Fat: 40.5g
Cholesterol: 154mg
Sodium: 472mg
Potassium: 637mg
Carbohydrates: 8.8g
Fiber: 2.2g
Sugar: 4.3g
Protein: 33.3g