We all get a little excited at a cream sauce pasta. Over the weekend, we had this rich treat with plump wild caught white prawns and Alaskan sea scallops along with a bit of crispy thinly sliced pancetta. So good, as Stella says.
1 lb Wild caught white prawns, peeled, deveined, cleaned
10 Large Alaskan sea scallops
4 oz Thinly sliced pancetta
2 Garlic cloves, finely minced
1.5 Cups heavy cream
2 oz Vodka
1 lb dry spaghetti
Dry prawns and scallops well with paper towels.
Heat a little olive oil in a large pan over medium heat. Saute pancetta until crispy. Turn up heat to medium high and then add garlic and prawns and saute until prawns just begin to turn pink and are par cooked. Remove prawns and pancetta from pan. Remove oil from the pan into a small dish to use for searing the scallops. Add cream to the pan, then the vodka and bring to a light simmer.
Meanwhile, cook the spaghetti and sear the scallops. Salt and pepper the scallops. Heat a heavy skillet over high heat. Add just a bit of the reserved oil. The pan should be very hot and the oil will smoke. Sear scallops for 1-2 minutes until brown and crisp on the outside and medium rare inside. Remove scallops to a warm dish. Add the prawns and pancetta back to the cream and along with any liquid that may have come from the prawns. Cook until prawns are cooked through. Stir in any liquid that has come from the scallops as well.
Drain cooked pasta, place a couple of scallops on each plate and then spoon prawns and cream sauce over top.