The Portly Gourmet

Good food doesn't have to be difficult…

Portly Cooks | Scallop and Prawn Pasta

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I had a craving for pasta, well more specifically a craving for a creamy garlic sauce… the question was, what to put in said sauce.

People say that seafood and cheese should not go together, I’m not sure I agree as this dish clearly shows!

  • 3 Scallops
  • 200g King Prawns (shelled etc)
  • 1 cup pasta (I used a spiral one)
  • 1 spring onion
  • Handful of watercress
  • 1/2 a pack of Boursin
  • 25ml single cream

This is a four pan job (I know that’s a lot for a bowl of pasta). In one you’re going to cook your pasta in some salted boiling water.

While thats cooking in another cook the spring onion and fry the prawns until they are pink. That should take about 2 minutes, I did mine in a wok. In a small saucepan melt the boursin and cream together (this is your sauce).

Finally, in a small pan cook the scallops for around 2 minutes either side in a little oil. When you turn them over, drain the pasta and add that and the sauce, along with the watercress to the wok with the prawn in and stir it all together.

Serve in a bowl and top off with the seared scallops! Grab a fork and dive in.

PG

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