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1 lb Scallops (patted dry)
2 Tb olive oil
1/2 lb medium or large shrimp
1 cup heavy cream
1/4 saffron threads, crumbled
2 Tb tomato paste
1/3 cup tomato sauce
1 large very red & ripe tomato, diced
1/4 tsp dried basil
Salt to taste
1 lb fresh spinach fettucini
Sauté scallops, in olive oil over medium heat,
for about 5 minutes, or until browned and just cooked through. Set
aside. Boil
shrimp for about 5 minutes until they are pink and just cooked through.
Peel and set aside. In saucepan, bring cream and saffron to a boil
over medium heat. Add tomato paste, tomato sauce, diced fresh tomato
and basil. Cook at a low boil for about 10-15 minutes, or until
thick and creamy. Lower heat just to keep warm and toss in scallops
and shrimp to warm them (or warm them in the oven). Cook fresh spinach
fettucini according to directions. Serve sauce and seafood over
fettucini. Serves 4.
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