Composed Seafood Lasagna

• 1 Orange juiced
• 1/4 cup white wine
• 2 teaspoons white balsamic vinegar
• 1 pinch saffron
• 13 1/4 ounces pasta sheets fresh, cut into thirds
• 1 tablespoon olive oil
• 2 zucchini thinly sliced
• 1 red onion finely chopped
• 1/2 cup heavy cream
• 1 pound lobster meat fresh, sliced
• 16 scallops cleaned
• 1/2 cup butter cold, cubed
• 1 tablespoon 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 juiced, white wine, white balsamic vinegar, saffron, pasta sheets fresh, olive oil, zucchini, red onion, heavy cream, lobster, butter cold, chives

Taken from www.yummly.com/recipe/Composed-Seafood-Lasagna-1407412 (may not work)