A gorgeous combination of seafoods from the Great Barrier Reef combined with a light but full of flavour sauce. I love this Summer or Winter time.
Serves 4.... Read more.
METHOD: 2 tbsp Extra Virgin Olive oil for frying
Shell and devein the prawns leaving tail attached.
Heat heavy based saucepan. Add oil and half of the shallots and all the garlic and fry lightly to flavour the oil
Skin the Coral Troutl fillet (if required) and dice into 2 cm pieces. Lightly fry the fish in oil (covered) until it is almost cooked adding mussels toward the end.
Add the pasta sauce mix and the wine and bring to boil slowly while stirring. Once simmering add scallops, half of the parsley and simmer for 2 mins before adding prawns and remaining shallots.
Bring back to boil and simmer 1- 2 mins or until prawns are just curled up. Put lid on saucepan and set aside
Prepare pasta to taste. Drain in collander adding a small amount of olive oil and serve with marinara mix. Sprinkle chopped parsley on top.
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