Key Lime Chilli Penne Pasta with Grilled Scallops and Prawns and a Champagne Mushroom Sauce
By: Executive Chef Craig Guenther (Urban Prarie Cusine, Winnipeg MB)
Grilled Scallops and Prawns:
12 large scallops
12 large shrimp
2 limes (zest and juice)
3-4 cloves of crushed garlic
1 tbsp basil paste
1 tbsp olive oil
sea salt at your discretion
marinate the shrimp in basil, garlic and olive oil for 4-8 hours
marinate the scallops with the zest from the limes (not the juice) for 4-8 hours
add the salt only at grilling ti,e
grill the shrimp for 1½-2 minutes per side (depending on the heat of the grill) and the scallops will be the same.
Champagne Mushroom Sauce:
1-2 tbsp canola oil
½ onion diced fine
2-4 cloves of crushed garlic
2-10 large mushrooms sliced
1-2 tbsp green peppercorns in brine
250ml champagne
400ml whipping cream liquid form
4-5 butter knobs
heat the canola oil and sauté the mushrooms untill they brown slightly, add the onions, peppercorns and garlic and sauté untill the onions are soft and clear
add champange to deglaze the pan so as to remove all the flavour from the bottom of the pan, then reduce the champagne by half
add whipping cream and bring to a boil, once boiled reduce to a simmer and simmer 8-10 minutes (or till the cream boils and looks thick)
remove from heat and add the knobs of butter one at a time, as you place the butter in stir till it's gone.
season the sauce with salt and reserve war, till seafood is ready.
Key Lime Chilli Penne Pasta
1 litre of dry penne pasta
3 litres of water
bring water to a boil, add the pasta and boil for 8-10 minutes, till the pasta is finished
drain the water and pour the sauce over the pasta
garnish the dish with the shrimp and scallops
Bon appétit!
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