Prawn, Scallop and Horn of Plenty Sauce is a modern British recipe (based on an Italian original) for a classic mushroom and seafood sauce for pasta. The full recipe is presented here and I hope you enjoy this classic British version of: Prawn, Scallop and Horn of Plenty Sauce.
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This is a classic mushroom and seafood sauce for pasta. It was designed to be made with horn of plenty mushrooms but chanterelles work just as well though morels can be substituted at a pinch (just remember to cook the mushrooms for at least 20 minutes if using morels).
Ingredients:
225g Horn of plenty mushrooms
60g unsalted butter
2 tbsp extra-virgin olive oil
3 tbsp flat-leaf parsley, chopped
2 garlic cloves, bruised
salt and freshly-ground black pepper, to taste
6 tbsp dry white wine
120ml vegetable stock
350g dried penne pasta
4 scallops (with corals)
250g peeled prawns
Method:
Slice the larger horn of plenty mushrooms in half.
Combine the butter, olive oil, half the parsley and the garlic in a large sauté pan (this needs to be large enough to eventually hold the mushrooms) over medium heat. When the garlic aroma begins to become prominent remove the garlic cloves and discard.
Add the horn of plenty mushrooms to the pan and fry gently for 5 minutes. Season to taste with salt and black pepper then add a couple of tablespoons of the white wine. Continue to add the wine and then the vegetable stock gradually with the pan over the heat over the course of 20 minutes or so (simmering the mushrooms all the while during this time). Take the pan from the heat and set aside.
Bring a large pan of salted water to a boil add the pasta and cook until al dente (about 9 minutes, but follow the package instructions).
Wash the scallops then pat dry with kitchen paper. Separate the corals and cut the white flesh into quarters.
When the pasta is ready, drain and turn into the sauté pan with the fungi. Add the scallop corals, the scallop meats and the prawns and cook for 2 minutes, stirring constantly, until the scallop corals have cooked through.
Sprinkle with the remaining parsley and serve immediately straight from the frying pan.
