Seared Seafood with Basil Saffron Cream, Prosciutto Flakes and Angel Hair Pasta
Seared seafood swimming in a saffron cream on a swirl of pasta.
- 35 minPrep: 20 m / Cook: 15 m
- 10 serves
- skilled
- Vegetarian
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Ingredients
- 200g thin slices prosciutto
- 100g butter
- 8 cloves garlic, crushed
- 500ml pinot grigio or chardonnay wine
- 500ml Dairy Farmers Thickened Cream
- Pinch saffron threads
- Sea salt and freshly ground black pepper, to taste
- 700g cleaned green tiger prawn cutlets
- 700g scallops with roe, side-muscle removed
- 700g calamari hoods, cut into rings
- 25g fresh basil, shredded
- 600g angel hair pasta, cooked
- Small basil leaves, for garnish
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This recipe has been provided by the team at Bega Dairy & Drinks.
Method
- Cook prosciutto at 200°C for 5-8 minutes until crisp and break into flakes.
- Melt 50g butter in a large frypan and sauté garlic until just golden, add wine and reduce by half.
- Add Dairy Farmers Thickened Cream and simmer until thickened.
- Add saffron and season.
- Melt remaining butter in two sauté pans and sear seafood until just cooked.
- Stir in shredded basil and Saffron Cream.
For each serving
Portion pasta in to a nest in the center of each plate. Carefully top with seafood in saffron cream. Garnish with prosciutto flakes and basil leaves.
Chef's secrets
Dairy Farmers Thickened Cream doesn't contain gelatin, which means it is perfect for sauce-making. It can be slowly simmered and reduced, remaining stable, even when combined with acidic ingredients like wine. For a smooth, silky sauce, Dairy Farmers Thickened Cream is really unbeatable.
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