Recipe courtesy of Michele Urvater
Scallops and Penne Pasta in a Saffron Broth
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 70
- Sodium
- 684
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
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.