Ingredients
1 pound penne pasta
3 tablespoons olive oil
1/2 pound bay scallops
3/4 pound uncooked shrimp, peeled and deveined
3 cloves garlic, minced
1 1/2 pounds plum tomatoes , chopped
2 tablespoons GOLDEN BLOSSOM HONEY
1 cup fresh chopped basil, separated
3/4 cup bottled clam juice
1/2 cup heavy cream
1/3 cup Parmesan cheese, grated
salt and pepper to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
While pasta is cooking, heat oil in a large skillet. Add scallops and shrimp and saute until just cooked through, about 5 minutes. Remove seafood from pan, set aside. Add garlic to the same skillet and saute a few minutes. Add tomatoes, honey and half of the basil. Simmer about 10 minutes, until tomatoes begin to cook down. Add clam juice and heavy cream. Continue to simmer 5 minutes. Stir in cooked scallops and shrimp.
Drain pasta and place in a large bowl. Spoon seafood sauce on top, add remaining basil, season with salt and pepper and toss. Sprinkle with Parmesan cheese if desired.
Serves: 4-6
Drain pasta and place in a large bowl. Spoon seafood sauce on top, add remaining basil, season with salt and pepper and toss. Sprinkle with Parmesan cheese if desired.
Serves: 4-6
