Scallops and Penne Pasta in a Saffron Broth
| Yield: | 6 Servings |
| Categories: | Pasta, Scallops |
| 1/2 | lb | Sea scallops; sliced into rounds |
| 1/2 | lb | Shrimp; peeled and deveined |
| 2 | tb | Olive oil |
| 2 | Cloves garlic; minced | |
| 1/4 | c | Dry white wine |
| 1 | c | Fish stock |
| 1 | c | Clam juice |
| 14 | oz | Crushed tomatoes; (about 2 cups) |
| 4 | Carrots; peeled and sliced | |
| 1/4 | ts | Crumbled saffron; (up to 1/2) |
| 1/4 | ts | Dried orange peel |
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