Saffron Cream Passion Fruit Pasta

Ingredients

• 1 cup of heavy cream

• 3 fresh/frozen scallops halved as picture

• 1/2 cup of chopped parsley

• 1 tsp of fresh passion fruit (OR 1/4 cup of passion fruit juice commonly found in supermarkets)

• Salt and pepper to taste

• 1/2 tbsp of butter (not melted!)

• 1/2 cup of olive oil

• 80g of pasta

• 0.5g of saffron (or until the cream turns yellow)

• 1 clove of garlic

Steps

1. In a small pot on low heat, add heavy cream and saffron. Stir the sauce in order to help saffron diffuse into the cream.

2. In a hot pan add butter and olive oil. Prep your scallops by gently patting them dry with paper towel and salting its side.

3. Smash one clove a garlic and throw into the pan and let it sit until you get its aromatic smell.

4. Slowly place scallops into the hot pan. Leave the side down for 1 minute in high heat to get the browning color. Flip for the other side and wait for another minute to fully cook the scallops. If you like your scallops extra juicy, try searing the scallops as the you cook the pasta!

5. Remove scallops and place it on your serving plate. Do not throw away the lovely mixture you just created!

6. In boiling water, put your pasta and add the salt. Don’t add olive oil. Don’t be a mad man.

7. Once pasta is aldente, place pasta and 1/2 of pasta water into the pan that you just seared your scallops. The pan should be on medium heat so that you hear the SHHHHAHH sound when the pasta water hits.

8. Add your saffron cream sauce into the pan as well. Try to time the cream sauce in a way that it’s very yellow when you mix!

9. Stir the mixture for a short period of time.

10. Turn off the heat and add fresh passion fruit. Mix thoroughly and serve!