Back to Recipes
Seared Seafood with Basil Saffron Cream, Prosciutto Flakes and Angelhair Pasta
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
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.