Scallop & Smoked Salmon Pasta
2 tsp olive oil
3 cloves garlic
1 1/2 cups milk
2 tsp cornstarch
1/4 cup mozzarella cheese, shredded
1/4 tsp black pepper
1/4 cup parmesan, parmigiano-reggiano cheese, grated
1 pinch saffron threads, crushed
100g smoked Coromandel Smoking Co Scallops
1/3 cup scallions, spring or green onions, sliced
1 tbsp capers, drained
100g Coromandel Smoking Co. cold smoked salmon strips
200g pasta, spinach fettucine (cooked & drained)
Directions
Heat oil in a medium saucepan over medium heat
Add garlic and cook 30 seconds
Stir together milk and cornstarch and add to garlic
Cook and stir over medium-low heat until thickened & bubbly
Add mozzarella cheese, parmesan cheese, pepper and saffron; stir until cheeses are melted and smooth
Add scallops, green onion and capers; cook for 3 to 5 minutes, stirring until scallops are done
Stir in salmon
Serve over hot Fettucinin or pasta
Serves 2
