Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

PAPPARDELLE PASTA WITH SCALLOPS & PRAWNS IN AN AGAVE GINGER CIDER SAUCE

BY CHERYL MISHIO 2021

 

 

INGREDIENTS

10 prawns

6 scallops

2tbsp olive oil

1tsp minced garlic

1/4 cup finely chopped onion

1/4 cup finely diced red capsicum

2 lemons

1/2 can Agave Ginger Cider

250ml heavy cream

3 cups cooked pappardelle pasta

1 cup fresh rocket

1 tbsp chopped parsley

1tsp chopped thyme

 

METHOD

  1. Heat olive oil in large pan add garlic, onion, prawns & scallops and quickly sear on high heat. Remove seafood from pan & set aside.
  2. Add cider to pan & reduce by ¾, meanwhile zest & juice from one lemon.
  3. Add Lemon juice to reduced cider before adding the heavy cream, simmer for approx. 5 minutes until the sauce is thick enough to coat the back of a spoon.
  4. Add seafood, pappardelle pasta, diced capsicum, chopped herbs & rocket to the sauce & toss together. Divide into 2 plates.
  5. Cut the remaining whole lemon in half & dip cut side in sugar before placing on a hot pan sugar side down until sugar caramelized.
  6. Place lemon zest on top of pasta & serve caramelized lemon on the side.
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