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
Ingredients
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
Method
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.
Notes
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.
