Scallops and Penne Pasta in a Saffron Broth Recipe

Name: Scallops and Penne Pasta in a Saffron Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound sea scallops, sliced into rounds, 1/2 pound shrimp, peeled and deveined, 2 tablespoons olive oil, 2 cloves garlic, minced, and more.

Yes, Scallops and Penne Pasta in a Saffron Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops and Penne Pasta in a Saffron Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions