Seafood Medley

seafood medley

Seafood Medley

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Servings: 6
Calories: 672


  • 12 raw tiger prawns shrimp
  • 12 raw small shrimp
  • 1 lb fillet of sea bream
  • 2 oz butter
  • 12 scallops shelled
  • 4 1/2 oz freshwater prawns shrimp
  • juice and finely grated rind of 1 lemon
  • pinch of saffron powder or threads
  • 1 3/4 pints vegetable stock
  • 1/4 pint rose petal vinegar
  • 1 lb dried farfalle
  • 1 tbsp olive oil
  • 1/4 pint white wine
  • 1 tbsp pink peppercorns
  • 4 oz baby carrots
  • 1/4 pint double heavy cream or fromage frais
  • salt and pepper


  • Peel and devein the prawns (shrimp) and (small) shrimp. Thinly slice the sea bream. Melt the butter in a frying pan (skillet), add the sea bream, scallops, prawns (shrimp) and (small) shrimp and cook for 1-2 minutes.
  • Season with pepper to taste. Add the lemon juice and grated rind. Very carefully add a pinch of saffron powder or a few strands of saffron to the cooking juices (not to the seafood).
  • Remove the seafood from the pan, set aside and keep warm.
  • Return the pan to the heat and add the stock. Bring to the boil and reduce by one third. Add the rose petal vinegar and cook for 4 minutes, until reduced.
  • Bring a pan of salted water to the boil. Add the farfalle and oil and cook for 8 - 10 minutes until tender, but still firm to the bite. Drain the pasta, transfer to a serving plate and top with the seafood.
  • Add the wine, peppercorns, and carrots to the pan and reduce the sauce for 6 minutes. Add the cream or fromage frais and simmer for 2 minutes.
  • Pour the sauce over the seafood and pasta and serve immediately.
Calories: 672 kcal
Carbohydrates: 66 g
Protein: 46 g
Fat: 22g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 225 mg
Sodium: 1607 mg
Potassium: 506 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 3684 IU
Vitamin C: 10 mg
Calcium: 127 mg
Iron: 2 mg
Cuisine Italian
Ingredients Fish & Seafood, Prawn
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