Composed Seafood Lasagna - cooking recipe

Ingredients

1 None orange, juiced
1/4 cup white wine
2 tsp white balsamic vinegar
1 pinch saffron
13.25 oz fresh pasta sheets, cut into thirds
1 tbsp olive oil
2 None zucchini, thinly sliced
1 None red onion, finely chopped
1/2 cup heavy cream
1 lb fresh lobster meat, sliced
16 None scallops, cleaned
1/2 cup butter, cold, cubed
1 tbsp fresh chives, snipped, to serve

Preparation

Bring orange juice, wine, vinegar and saffron to a boil over high heat. Cook for 2-3 mins, until reduced by 1/2. Set aside.
Meanwhile, cook pasta in boiling, salted water according to package instructions. Drain.
Heat oil over high heat and saute zucchini and onion for 2-3 mins, until just tender. Season to taste. Set aside.
Add cream to reduced sauce and return to a simmer over medium heat. Add seafood and poach for 2-3 mins, until just cooked. Transfer seafood to a plate. Gradually whisk cold butter into cream sauce. Season to taste.
Layer pasta on plates with seafood, zucchini mixture and sauce. Top with chives to serve.