Food Network: Scallops and Penne Pasta in a Saffron Broth

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Scallops and Penne Pasta in a Saffron Broth
Recipe courtesy of Michele Urvater

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
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.