This is a good way to combine samphire with scallops and prawns, as the samphire adds lots of flavour and texture to the sweet shellfish. The addition of the creme fraiche just brings together all the flavours. When you prepare the samphire make sure you pick the tender pieces only. Have a great weekend!
Ingredients - serves two people as a main course portion or four starter portions
250g tagliarini pasta
2 large scallops (cut into 3 disks per scallop)
6 medium sized prawns (cut into 3 )
100g of trimmed samphire (blanched in boiling water)
1 clove of garlic (cut finely)
4 datterini or cherry tomatoes cut into quarters
30ml creme fraiche
2 tblsp olive oil
Method
Take the scallops and prawns and toss them in 2tblsp of olive oil and season. Heat a non stick frying pan and seal off the prawns and scallops so they have a little colour on them. Add the garlic and the chopped datterini tomatoes cook for one minute then add the creme fraiche and the blanched and trimmed samphire.
In a pot of boiling salted water cook the tagliarini until al dente then remove from the water and add to the frying pan with the scallops, prawns, samphire, tomatoes and creme fraiche with a few spoonfuls of the pasta water. Toss well and season with black pepper and possibly a bit of salt but be careful as the samphire can be salty. Try it with a glass of chilled Gavi di Gavi.