- 1 tablespoon of virgin olive oil
- 1 tablespoon of butter
- 250ml cooking cream
- 3 tablespoon of white wine
- 1 pack of abalone mushroom
- some tiger prawns
- some fresh scallops
- 3 – 5 tablespoon of Parmesan cheese (subsitube with cheddar cheese if don’t like saltiness)
- 1 pound of dried fusilli pasta
- pinch of rosemary herbs
- pinch of basil leaves herbs
- 1 whole lemon (squeeze out the juice and grate the skin of lemon)
- 2 pinch of sugar, 1 pinch of salt and 1 pinch of chopped garlic
First of all, unpack the dried fusilli and soak into room temperature water for about 5 minutes. Marinate the prawns with a pinch of sugar, a teaspoon of lemon juice and a tablespoon of white wine for 2o minutes.
The same marination goes to the scallops with lemon juice, white wine and sugar. Lining up on the picture below would be the scallops, grated lemon skin and chopped abalone mushrooms.
Bring the water to boil.
Place the dried fusilli into the boiling water. At the same time add in a tablespoon of butter.
Cook for about 15-20 minutes until just right, then drain the water.
Now it’s time to prepare the sauce. Put some olive oil into the sauce pan.
Add in some butter for additional taste.
Once the pan is heat up, put in the chopped garlic.
When the garlic is about to change to golden brown, place the marinated prawn to the hot pan.
Follow up with the scallops.
Cook these 2 items for about 3 – 5 minutes with medium fire.
Pour in the cooking cream.
Stir well and let it cook for another 3 – 5 minutes until the sauce thickens.
Follow up by pouring in the grated lemon skin.
Also the cheese.
Place in the chopped abalone mushroom.
Add in the rosemary and basil leaves herbs.
Stir them well for another 5 -8 minutes. Add in pinch of salt or sugar to taste.
Once the sauce is ready, mix the sauce to the fusilli.
If you prefer a more cheesy texture, you can always top up with cheese.