Pasta with Prawns/Scallops & Cream

Serves 2 People

This is a "crossover" dish; part Italian, part Asian. It is my own invention.

Normally I cook this with prawns, since I usually have some in the freezer, but it tastes even better with scallops.

  1. Thinly slice a small leak, and crush and finely chop 2 cloves of garlic. Place in a pan with a tablespoon of olive oil.
  2. Add about ¼ teaspoon of oregano (or marjoram).
  3. Fry gently until the leak starts to soften, stirring regularly.
  4. Add the prawns (if they are very large, you may want to cut them into bite-sized lumps).
  5. Continue to cook for another 2 minutes, then add a level teaspoon of cardoman, a level teaspoon of coriander, a pinch of ginger powder (if you want to use fresh ginger, add it with the garlic & leak), and 3 large thinly sliced mushrooms.
  6. Stir well. Add about 1 cup of cream, into which you have whisked an egg (to thicken the sauce).
  7. Keep stirring, and add no more than ½ level teaspoon of light soy sauce.
  8. Cook very gently until the sauce is a coating consistency, stirring continuously, then remove it from the heat. Do not overcook, otherwise the sauce will curdle. If the sauce gets too thick, add more cream.
  9. Serve with pasta (I usually use spagetti), with parmesan to garnish.