Penne with scallops in a velvety saffron sauce

  By Leaves  

October 4, 2015

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A delicious, intriguing dish for a special dinner. Few very special ingredients come together in a delicate yet flavourful and surprising pasta dish!

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins


Leaves' Pasta with Benefits – Garlic Penne

Fresh scallops


Irish Cream


Thai Basil

Cherry tomatoes


Olive Oil




First of all put a pot of salted water to boil and turn on the oven (200°)

In the meanwhile let a bit of butter melt on a pan over medium-high heat and add the cream.

While the cream reduces, let the saffron infuse in a glass with hot water. After 5 minutes add the saffron water to the cream, stir well and when the sauce has a nice velvety consistency, add salt and pepper to taste and set aside.

Cut the cherry tomatoes in half, dress them with a touch of salt and brown sugar and let them slowly roast in the oven while it's getting hot. On another tray, add the walnuts for a couple of minutes to toast.

When the water boils, add the pasta (remember it cooks in just 5 minutes!).

Then, on a pan over medium-high heat, add a bit of olive oil and add the previously washed and dry-patted scallops, sprinkled with salt and pepper. Let the scallops cook without touching them for 2-3 minutes per side until they get a gorgeous golden sear.

Drain the pasta, add it to the sauce, stir well and directly place it on the plates. Add the scallops, the roasted tomatoes, the toasted walnuts and a few Thai basil leaves.


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