| 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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