by InSeason Team
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5 May 2022
Seared Seafood with Basil Saffron Cream, Prosciutto Flakes and Angel Hair Pasta
Seared seafood swimming in a saffron cream on a swirl of pasta.
Prep
35 min
Cook
15 min
Skilled
Serves
10
Ingredients
No of servings
10
Thin slices prosciutto200g
Butter100g
Cloves garlic, crushed8
Pinot grigio or chardonnay wine500ml
Dairy Farmers Thickened Cream500ml
Pinch saffron threads
Sea salt and freshly ground black pepper, to taste
Cleaned green tiger prawn cutlets700g
Scallops with roe, side-muscle removed700g
Calamari hoods, cut into rings700g
Fresh basil, shredded25g
Angel hair pasta, cooked600g
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 Thickened Cream and simmer until thickened.
Step 04
Add saffron and season.
Step 05
Melt remaining butter in two sauté pans and sear seafood until just cooked.
Step 06
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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