Ingredients
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500 g king prawns (medium raw)
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250 g scallops (roe removed)
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2 teaspoons olive oil
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3 garlic cloves (crushed, minced)
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340 g asparagus (halved on the diagonal)
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2 teaspoons lemon juice
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2 tablespoons dry white wine
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3/4 cup cream (180ml)
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2 tablespoons parsley (coaarsely chopped)
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150 g sugar snap peas (trimmed)
Instructions
- Shell and devein prawns (leave tails intact if you prefer, we don't).
- Into a medium bowl combine prawns, scallops, oil and garlic.
- Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
- Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
- Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
- Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
- Add seafood and simmer uncovered until hot.
- Serve seafood with vegetables and garnish with the parsley.