Prawns and Scallops Pasta Recipe – Serves 4
This Prawns and Scallops recipe is sure to delight your friends and family. Simple and quick, it takes about 20minutes until it’s ready to serve at the table with a glass of your favourite pink sparkling wine.
Prawn & Scallops Pasta Recipe Ingredients:
- Fresh Garlic – one or two cloves, gently crushed with a knife blade
- 500g Prawns – or more if you are feeling generous
- 500g Scallops – or more if you are feeling hungry
- 1 Red onion – finely chopped onion
- Tomatoes – Mixed red and yellow if possible
- 1 Lime – Juice and zest
- Scallions – finely chopped to garnish and set aside
- Pine nuts – one generous handful for an optional thrill
- Fresh Chillies – according to individual taste
Check the time required to cook your chosen pasta type, fine spaghetti goes well with this dish, and use this to work your timing backwards.
Slightly under cook the pasta as it will continue to cook as you add the prawns and scallops.
Timing is important so be ready to cook and serve so the fish and pasta are not over cooked.
Clean the scallops and prawns and put in a dish to one side.
Pan fry the pine nuts until browned. This can be done without oil on a low heat as the pine nuts have natural oils. Remove from pan and set aside to use as a topping with the scallions.
Cut the tomatoes in to half or quarters and keep in a dish for later.
Take one or two cloves of garlic and crush. Add the garlic to the frying pan is a small amount of oil and fry gently (do not burn!). Add a chopped onion and continue to fry.
Remove the garlic as it will have infused the hot oil with its flavours.
Fry the scallops and prawns for about 1 minute and then add the chopped tomatoes and pot of sun dried tomato paste or sun-blushed tomato paste.
Cook according to the size of the prawns and scallops but be careful to not overcook them as they will continue to cook in the pasta. Add the juice of one lime just before you remove from the pan.
Drain the pasta and put on the scallop, prawn and tomato sauce.
Top generously with the scallions, lime zest, pine nuts and fresh chillies if you are dining with lovers of hot, spicy food. Alternatively, put the chillies on the table for everyone to garnish individually and according to taste.