Preparation:
pinch Saffron Skewer shrimp and scallops on 8-inch bamboo skewers, using 1 shrimp and 1 scallop per skewer; wrap tail of shrimp around scallop.
Mix tomato sauce, clams, Pernod, garlic, bay leaf, basil, salt, pepper and saffron together in saucepan. Bring mixture to gentle simmer and cook 20 minutes.
Arrange skewered fish in shallow baking dish. Drizzle sauce over skewers. Bake, uncovered, at 350F for 25 minutes.
Makes 24 |