Creamy garlic prawns and scallops

recipe image

These creamy garlic prawns and scallops are wonderfully fragrant and saucy, perfect served as an appetiser or main. Serve this delicious seafood dish with crusty bread and lemon wedges for a complete meal.

Oct 29, 2014 1:00pm

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print



Creamy garlic prawns and scallops

  • 30 gram butter
  • 1 tablespoon oil
  • 2 tablespoon chilli sauce
  • 3 clove garlic, crushed
  • 1 teaspoon curry powder
  • 2 1/2 tablespoon lemon juice
  • 300 millilitre thickened cream
  • 500 gram green prawns, peeled, deveined, tail intact
  • 300 gram scallops, trimmed
  • 1/4 cup snipped chives
  • toasted bread, to serve
  • lemon wedges to serve


Creamy garlic prawns and scallops

  • 1

    In a large frying pan, heat butter and oil until frothy. Add sauce, garlic and curry powder. Cook, stirring, 1 minute. Add lemon juice. Simmer, stirring, 1 minute. Stir in cream. Bring to boil. Reduce heat and simmer 4-5 minutes, until thickened.

  • 2

    Blend in seafood. Cook, stirring, 3-4 minutes, until seafood changes colour. Season to taste. Stir in chives. Serve on toast with lemon wedges.


Do not over-cook seafood as it will become dry and tough. As a general rule, prawns, scallops and calamari are cooked once they change colour, while mussels are cooked when they open. Test fish with a fork. If it flakes easily, it’s cooked.

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