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Scallops and Prawns

Serves 4
Prep time: 5 mins
Cooking time: 20 mins

Looking for a reviving supper apr├Ęs ski? Sweet, juicy shellfish in a creamy sauce that'll see you reaching for more bread to mop up every last drop.



  • 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
View the method
  1. 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.
  2. Add salt and pepper and white wine. Reduce by half. Add cream and reduce until sauce is thickened to coat ingredients.
  3. 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.
Recipe by:
Dave Platt, Head Chef. Monteith's Brewery Bar, Hanmer Springs

Monteith's Credit

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