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GARLICKY SCALLOPS AND PRAWNS
INGREDIENTS
500gms of scallops
500gms raw peeled prawns
plain flour for dusting
30 45 ml olive oil
4 garlic cloves
1 tablespoon of chopped fresh basil
2-3 tablespoons of lemon juice
Salt and freshly ground black pepper
METHOD
1. Rinse the scallops under cold running water to remove any sand or grit. Pat them dry with kitchen paper and cut in half, crossways. Season the scallops and prawns with salt and pepper and dust lightly with flour, shaking off excess.
2. Heat the oil in a large frying pan, over a high heat, and add the scallops and prawns.
3. Reduce the heat to medium high and cook for 2 minutes, then turn the scallops and prawns and add the garlic and basil, shaking the pan to distribute them evenly. Cook for a further 2 minutes until golden and just firm to the touch. Sprinkle with the lemon juice and toss to blend.
4. RECCOMENDED VARIATION! To make a richer sauce transfer the cooked scallops and prawns to a warmed plate. Pour in 60ml dry white wine and boil to reduce by half. Add 15g (1 tablespoon) unsalted butter, whisking until it melts and the sauce thickens slightly. Pour over the scallops and prawns.
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