Recipe courtesy of Michele Urvater

Scallops and Penne Pasta in a Saffron Broth

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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-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


  1. 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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