500 gm green prawns
300 gm white fish fillets
200 gm scallops
90 gm smoked salmon
2 cups chicken stocks
30 gm butter
1 onion - chopped
1 clove garlic - crushed
3/4 cup sour cream
2 tbsp lemon juice
500 gm dried penne pasta
2 egg yolks
1 tbsp chopped basil
Peel and devein prawns, cut fish into 3 cm cubes, remove any bones. Clean scallops and cut salmon into strips.
Bring stock to boil. Add prawns ans simmer one minute or until prawns change colour; remove. Add fish and simmer one minute or until scallops change colour; remove. Set stock and seafood aside.
Melt butter in pan, add onion and garlic; cook over medium heat until onion is tender.
Add stock, cream and lemon juice; bring to boil. Reduce heat to medium; simmer 5 minutes or until sauce is reduced by half.
Meanwhile, cook pasta in boiling water until tender; drain.
All all seafood to sauce, return to simmering point.
Remove from heat and quickly stir in beaten egg yolks and basil.
Pour over hot pasta to serve.
Source: Step-By-Step Italian Cooking
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