Scallops and Penne Pasta in a Saffron Broth (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 pound sea scallops, sliced into rounds |
1/2 pound shrimp, peeled and deveined |
2 tablespoons olive oil |
2 cloves garlic, minced |
1/4 cup dry white wine |
1 cup fish stock |
1 cup clam juice |
14 -ounce can crushed tomatoes (about 2 cups) |
4 carrots, peeled and sliced |
1/4 to 1/2 teaspoon crumbled saffron |
1/4 teaspoon dried orange peel |
Directions:
1. Bring a large pot of salted water to a boil. Add the penne pasta 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.
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