Seared Seafood with Basil Saffron Cream, Prosciutto Flakes and Angelhair Pasta
- 35 minPrep: 20 m / Cook: 15 m
- 10 serves
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Ingredients
- 200g thin slices prosciutto
- 100g butter
- 8 cloves garlic, crushed
- 500ml pinot grigio or chardonnay wine
- 500ml Dairy Farmers Cooking 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 Group
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 Cooking 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 into the centre of each plate.
- Carefully top with seafood in saffron cream.
- Garnish with prosciutto flakes and basil leaves.
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