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.
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By carmelaturco_12...
Salisbury Mills, 72
on April 11, 2010
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I have made this pasta at least 10 times. I just lost the paper and decided to see if they still had it on line. It's delicious, and I made it with whatever green vegetable I had at hand. The sauce is particularly tasty. Once I had no clam sauce so I used vegetable sauce and it wasn't as good. But I will be making this dish for a long time to come. It's become one of my staples. I've also changed the fish I use too.
Thank you for keeping it on line.
By ClaudiaCooks
St. Paul, MN
on June 17, 2007
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The end result of this recipe is quite good, but it is very poorly written. The list of ingredients is incomplete (snow peas?, and the instructions could be clearer.
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