Composed Seafood Lasagna
Ingredients
- 1 None orange, juiced ⓘ
- 1/4 cup white wine ⓘ
- 2 tsp white balsamic vinegar
- 1 pinch saffron
- 13.25 oz fresh pasta sheets, cut into thirds ⓘ
- 1 tbsp olive oil
- 2 None zucchini, thinly sliced ⓘ
- 1 None red onion, finely chopped ⓘ
- 1/2 cup heavy cream ⓘ
- 1 lb fresh lobster meat, sliced ⓘ
- 16 None scallops, cleaned ⓘ
- 1/2 cup butter, cold, cubed ⓘ
Instructions
- Bring orange juice, wine, vinegar and saffron to a boil over high heat. Cook for 2-3 mins, until reduced by 1/2. Set aside.
- Meanwhile, cook pasta in boiling, salted water according to package instructions. Drain.
- Heat oil over high heat and saute zucchini and onion for 2-3 mins, until just tender. Season to taste. Set aside.
- Add cream to reduced sauce and return to a simmer over medium heat. Add seafood and poach for 2-3 mins, until just cooked. Transfer seafood to a plate. Gradually whisk cold butter into cream sauce. Season to taste.
- Layer pasta on plates with seafood, zucchini mixture and sauce. Top with chives to serve.
Nutrition & Diet Analysis (per serving)
732
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).