Prawn and Scallops in Lemon Cream Sauce

Recipe by The Flying Chef
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Combine prawns, scallops, oil and garlic in a bowl.
  • Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.
  • Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.
  • Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.
  • To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.