Key Lime Chili Penne with Grilled Scallops and Prawns

 

By: Executive Chef Craig Guenther (Urban Prairie Cuisine, 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 time
  • grill the shrimp for 1 ½–2 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
250 ml champagne
400 ml whipping cream liquid form

  • 4–5 butter knobs. heat the canola oil and sauté the mushrooms until they brown slightly, add the onions, peppercorns and garlic and sauté until the onions are soft and clear
  • add champagne 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 until 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 until it’s gone.
  • season the sauce with salt and reserve war, till seafood is ready.

Key Lime Chili 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, until the pasta is finished
  • drain the water and pour the sauce over the pasta
  • garnish the dish with the shrimp and scallops

Bon appétit!