La Belle Cuisine

“Here's my take on the very rich, Creole-seasoned,
chock-full-of-seafood pasta dish that became popular
in the early 1980s and remains so today. When craw-
fish are in season, use them instead of the scallops.”

Serves eight.

2 tablespoons butter
1/2 cup chopped green onions
1 tablespoon chopped shallots
1/4 cup dry white wine
2 cups heavy whipping cream
Pinch of saffron threads
1/2 teaspoon salt, plus more to taste
1/4 teaspoon ground white pepper
Pinch of cayenne
Pinch of ground ginger
1 pound sea scallops, cut in half crosswise
1 pound medium (20 - 25 count) shrimp,
peeled and deveined
2 dozen fresh, shucked oysters
1/2 teaspoon fresh tarragon (or 1/4 teaspoon dried)
1 pound lump crabmeat
2 pounds farfalle pasta, cooked al dente

1. Melt the butter in a large skillet over medium heat. Add the green onion
and shallots and cook until they're limp. Add the wine and reduce until
most of the liquid is gone. Add the cream, saffron, salt, pepper, cayenne
and ginger, and bring to a light boil. (Also add tarragon at this point if
using dried.)
2. Add the scallops and shrimp and cook for 4 minutes. Add the oysters
and fresh tarragon, if using. Cook until the edges of the oysters are curly,
then add the crabmeat. Throughout the process, shake the skillet to slosh
the sauce over the seafood.
3. Taste the sauce and add salt if necessary. You can also spice it up with
a bit of Tabasco or crushed red pepper. Remove from the heat. Add
the cooked and drained pasta to the pan and toss until well combined.