(go to Creamy Scallops & Red Cod with Soft Leeks for the light version of this same recipe)
To be cooked and enjoyed when you’re in loveee – when you can’t stop
smiling, your skin is glowing, and your heart is on overdrive…
Terakihi, scallops and prawns help to maintain a regular heartbeat and lower the risk
of heart attack. They are also essential for healthy teeth and skin, because
of their high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron.
“You know you are in love when you can’t fall asleep – because reality is finally
better than your dreams.” (Dr Seuss)
“The best and most beautiful things in the world cannot be seen or even touched.
They must be felt with the heart.” (Helen Keller)
“In the arithmetic of love, one plus one equals everything,
and two minus one equals nothing.” (Mignon McLaughlin)
“Such Great Heights” (The Postal Service)
- Terakihi (2 fillets)
- Scallops (approx 12x)
- Pre-cooked prawns (approx 150g)
- Leeks (3 medium sized or 2 large sized)
- Sour cream (1 pot/250g)
- Flour (2 tsp)
- Cayenne pepper
- Chicken stock (1.5 cups)
- Butter (2 tbsp)
- Bowtie pasta (as much as you want for 4 people)
- Olive oil (2 tbsp)
- In a bowl, mix the sour cream and flour together, and leave it to the side.
- Put the pasta in a saucepan with boiling water, olive oil, and salt. Cook until they’re al dente, then drain and keep warm.
- Thinly slice the leeks (white and light green parts only).
- In a big skillet, cook the leeks in butter, 3/4 cup of stock, salt and pepper and they’re soft.
- When leeks are tender (approx 10 mins), mix in the sour cream mixture and add another 1/2 – 3/4 cup of stock.
- After simmering a bit, add the fish and scallops to the skillet. Sprinkle salt and pepper, and cover with a lid.
- When the fish is half cooked (which doesn’t take very long!), add the precooked prawns to the skillet.
- Lie the pasta as a bed on a plate, then serve the terakihi, scallops and prawns on top with the leeks.