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Maryland Seafood Sauce
1/4 c Butter
2 c Sliced celery
2 c Sliced mushrooms
1/4 c Whipping cream
1 ts Minced fresh garlic
2 c Broccoli flowerets
2 cn (7 1/2oz) chopped undrained clams
1 cn (12oz) Hunt's tomato paste
1 Bottle (8oz) clam juice
1/2 c Dry white wine
1 tb Parsley flakes
1/2 ts Oregano
1/4 ts Pepper
1 lb Scallops
1 lb Pasta shells, cooked & drained
In Dutch oven, melt butter. Saute' celery, mushrooms & garlic in butter until vegetables are tender. Add remaining ingredients, except scallops, cream & pasta shells. Bring to boil, reduce heat & simmer, uncovered, stirring occasionally, 30 minutes. Stir in scallops & cream & simmer an additional 5 minutes. Serve sauce over pasta shells.
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