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4 September 2023
Seared Seafood with Basil Saffron Cream, Prosciutto Flakes and Angelhair Pasta
Prep
35 min
Cook
15 min
Serves
10
Ingredients
No of servings
10
Thin slices prosciutto 200g
Butter 100g
Cloves garlic, crushed 8
Pinot grigio or chardonnay wine 500 ml
Dairy Farmers Cooking Cream 500 ml
Pinch saffron threads
Sea salt and freshly ground black pepper, to taste
Cleaned green tiger prawn cutlets 700g
Scallops with roe, side-muscle removed 700g
Calamari hoods, cut into rings 700g
Fresh basil, shredded 25g
Angel hair pasta, cooked 600g
Small basil leaves, for garnish
Methods
Step 01
Cook prosciutto at 200°C for 5-8 minutes until crisp and break into flakes.
Step 02
Melt 50g butter in a large frypan and sauté garlic until just golden, add wine and reduce by half.
Step 03
Add Dairy Farmers Cooking Cream and simmer until thickened.
Step 04
Add saffron and season. Melt remaining butter in two sauté pans and sear seafood until just cooked.
Step 05
Stir in shredded basil and Saffron Cream.
For each Serving
- Portion pasta in to a nest into the centre of each plate.
- Carefully top with seafood in saffron cream.
- Garnish with prosciutto flakes and basil leaves.
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