Composed Seafood Lasagna

• 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

1. 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.
2. Meanwhile, cook pasta in boiling, salted water according to package instructions. Drain.
3. Heat oil over high heat and saute zucchini and onion for 2-3 mins, until just tender. Season to taste. Set aside.
4. 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.
5. Layer pasta on plates with seafood, zucchini mixture and sauce. Top with chives to serve.

orange, white wine, white balsamic vinegar, saffron, pasta sheets, olive oil, zucchini, red onion, heavy cream, lobster meat, butter, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/22314 (may not work)