Seafood Appetizer Recipe
Garlic Prawns and Scallops
This seafood appetizer recipe smells delicious whilst cooking. The combination of garlic and wine will get the taste buds going long before it reaches the dining table.
Garlic Prawns and Scallops
8 cleaned scallops - sliced in two
8 large raw peeled prawns
flour
3 tbspns olive oil
2 cloves garlic, peeled and crushed
1 tbspn fresh chopped parsley
2 tbspns lemon juice
4 tbspns white wine
1/2 oz (15g) butter
Salt and pepper
Rinse and dry the prawns and scallops. Season with salt and pepper and dip in flour. Shake off the excess.
Heat the oil in a frying pan and lightly saute the garlic. Add the prawns and scallops and the lemon juice. Cook over a medium heat for 2 minutes, then turn and cook a further 2 minutes or so until they are firm to the touch.
Remove the prawns and scallops to a warmed plate. Add the parsley and wine to the pan and boil to reduce to about half.
Add the butter and whisk it in - the sauce will thicken slighly as the flour residue and butter amalgamate.
Pour over the prawns and scallops and serve with some buttered brown bread or crusty bread.
If you double the quantity of this seafood appetizer recipe, it would make a great lunch with the addition of a salad and crusty bread.
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