Creamy scallops and prawns
This dish is a must-have at your next dinner party, or even just when you really want to treat yourself. Like prawns, scallops are best cooked hot and fast. By pan-searing them in very hot oil, you get great caramelisation around the edges of your scallops and your prawns will be snappy and tender in no time at all. You can then make the cream sauce right here in the same pan, saving you on dishes and time.
Ingredients
Method
- 12 large scallops (roe on optional)
- 600ml cream
- 12 large black tiger tail prawns (shelled)
- salt and pepper
- 1 red onion
- Thinly sliced wholemeal bread, uncut
- 1 red capsicum
- Thinly sliced thyme for garnish
- 1 clove garlic, crushed
- 1 cup white wine
- Heat oil in saucepan. Add garlic, capsicums and onions, and toss lightly. Make sure oil is very hot and add scallops and prawns, seal on both sides until scallops are lightly browned.
- Add salt and pepper and white wine. Reduce by half. Add cream and reduce until sauce is thickened to coat ingredients.
- Transfer into four warmed bowls, dividing the scallops and prawns evenly. Garnish with a sprig of fresh thyme and serve with a wedge of warmed wholemeal bread.