Scallops and Prawns
Looking for a reviving supper après ski? Sweet, juicy shellfish in a creamy sauce that'll see you reaching for more bread to mop up every last drop.
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.
Recipe by:
Dave Platt, Head Chef. Monteith's Brewery Bar, Hanmer Springs
Dave Platt, Head Chef. Monteith's Brewery Bar, Hanmer Springs
