Prawn and Scallops in Saffron Sauce
- 4 scallops with their shell
- 12 medium prawns, shelled and deveined
- 2 leeks
- 1/2 glass Primo Estate La Biondina
- 2 tablespoons crème fraiche (or normal cream)
- 1 pinch of saffron
- JOSEPH Cold Pressed Extra Virgin Olive Oil
- sea salt & black pepper
One pinch of saffron tranfsorms this dish from tasty to unforgettable.
Magic when served with a chilled glass of La Biondina!
1. Cut the leeks down to white part only. Split them down the center and finely cut into half rounds as pictured.
2. Add a tablespoon JOSEPH Extra Virgin Olive Oil to a frying pan and sauté the leeks till they are soft, approximately three minutes.
3. Season the leeks with salt and pepper and add a quarter of a glass of water. Place lid on the pan and continue to cook for a further five minutes.
4. Place the saffron in a glass and add two tablespoons of warm water. Stir with a small spoon and leave to infuse.
5. In another frying pan, using medium to high heat, add a tablespoon olive oil and sauté the prawns for one minute.
6. Add the scallops to the prawn pan and sauté for a further minute. Add the Primo Estate La Biondina to deglaze the pan and evaporate the wine's alcohol.
7. Turn the heat to low then mix in the saffron liquid followed by the crème fraiche. Add sea salt and freshly ground black pepper to taste.
8. Let the prawn and scallop mixture cook slowly for a further minute before turning off the heat.
9. Divide the leeks among the cleaned scallop shells then top with the prawn and scallop mixture before mixing.
Add a final drizzle of JOSEPH Extra Virgin Olive Oil for added flavour and freshness.
Buon appetito!
