Scallops and Penne Pasta In A Saffron Broth
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         sea scallops -- sliced in 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      ounces        crushed tomatoes
   4                    carrots -- peeled and sliced
     1/4  teaspoon      crumbled saffron -- (to 1/2t)
     1/4  teaspoon      dried orange peel
 

Preparation:

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 sauté 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: 4-6 servings