Scallops And Penne Pasta In A Saffron Broth2

Course : Seafoods
Serves: 6
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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 ounces crushed tomatoes -- (about 2 cups)
4 medium carrots -- peeled and sliced
1/4 teaspoon crumbled saffron -- (up to 1/2)
1/4 teaspoon dried orange peel

Preparation / Directions:

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.

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