If you're feeling extravagant, try replacing the scallops with half a pound of lobster. Or substitute a pound of cubed chicken for the seafood and chicken broth for the clam juice.
Recipe information
Yield
Serves 4
Ingredients
1
/4 cup olive oil
1
/2 pound bay scallops
10
ounces uncooked shrimp, peeled, deveined
4
garlic cloves, minced
1
1/3 pounds tomatoes, seeded, chopped
1
cup chopped fresh basil or 1 tablespoon dried
3
/4 cup bottled clam juice
1
/2 cup whipping cream
1
/2 pound penne, freshly cooked
Need to make a substitution?
Preparation
Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl. Add garlic to same skillet; sauté 1 minute. Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes. Increase heat to medium-high. Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes. Add penne, seafood, remaining basil and toss. Season with salt and pepper.