Scallops and Penne Pasta in a Saffron Broth

• 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.
2. Add the penne pasta and cook until tender but still firm to the bite, about 10 minutes.
3. In a skillet heat oil.
4. Add garlic and saute for 10 seconds.
5. Then add white wine, fish stock, crushed tomatoes, carrots, saffron and dried orange peel.
6. Cover the skillet and simmer for 6 to 7 minutes or until carrots are tender.
7. Add scallops and shrimp to the sauce.
8. Then add snow peas and cook, uncovered for about 2 minutes.
9. Season with salt and pepper and stir in butter.
10. Transfer penne to a large shallow serving dish and ladle scallops and sauce over penne.

shrimp, olive oil, garlic, white wine, fish stock, clam juice, tomatoes, carrots, crumbled saffron, orange peel

Taken from www.foodnetwork.com/recipes/scallops-and-penne-pasta-in-a-saffron-broth-recipe.html (may not work)