Penne with scallops in a velvety saffron sauce

A delicious, intriguing dish for a special dinner. A few very special ingredients come together in a delicate yet flavourful and surprising pasta dish!

Prep: 10 mins

Cook: 15 mins


Leaves Pasta with Benefits – Garlic Penne

Fresh scallops


Irish cream


Thai basil

Cherry tomatoes


Olive oil

Salt and pepper


First of all put a pot of salted water to boil and turn on the oven to 200°C.

In the meantime let a bit of butter melt on a pan over medium-high heat and add the cream.

While the cream reduces, let the saffron infuse in a glass with hot water. After five minutes add the saffron water to the cream, stir well, and when the sauce has a nice velvety consistency, add salt and pepper to taste and set aside.

Cut the cherry tomatoes in half, dress them with a touch of salt and brown sugar, and let them slowly roast in the oven while it’s getting hot. On another tray, add the walnuts for a couple of minutes to toast.

When the water boils, add the pasta - remember it cooks in just five minutes!

Then, on a pan over medium-high heat, add a bit of olive oil and the previously washed and dry-patted scallops, sprinkled with salt and pepper. Let the scallops cook without touching them for 2-3 minutes per side until they get a gorgeous golden sear.

Drain the pasta, add it to the sauce, stir well, and directly place it on the plates. Add the scallops, the roasted tomatoes, the toasted walnuts, and a few Thai basil leaves, and serve.

Leaves PastaMagic is currently available in SuperValu and speciality stores nationwide or via



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