Rated 4.75 out of 5 based on 4 votes
- 6 x tasmanian scallops
- 12 x uncooked prawns - shelled & deveined - tails left on
- 2 cloves garlic - crushed or finely chopped
- 1 x small onion finely diced
- 1 Tbls olive oil
- 1/3 cup fish stock
- 1/3 cup dry white wine
- 150 ml cream
- 100 g butter (cut into cubes)
- 1/4 x finely chopped fresh chives
- 1 pinch saffron threads
- 1 x squeeze lemon juice
- 1 tspn finely grated lemon rind
Heat oil in pan and add garlic. Sauté to release flavour then add scallops and cook for 2 minutes. Add prawns and cook a further 3-4 minutes (so seafood is lightly browned and cooked – you can char grill the seafood on a hot plate or bbq if you prefer). Remove from pan and set aside.
Add onion and fish stock to pan and stir over low heat to loosen any remaining garlic. Simmer for 2 minutes then add wine, simmer a further 3 minutes or until liquid has reduced by half. Season with salt and pepper, add lemon juice, lemon rind and saffron. Stir in cream and simmer stirring for 5 minutes.
Whisk butter into mixture a few cubes at a time. Mixture should thicken as the butter is added. Continue until all the butter has been added and the sauce is a thick creamy consistency. Stir in chives and return seafood to pan long enough to heat through.
Top with a sprinkle of chopped chives and some crusty bread. Absolutely delicious !
Leave a Review
This looks absolutely lovely! Hmmm…. Scallops & Prawns…
My favourite things — garlic, cream and seafood. This was very good and very ‘moreish’ !!
Drooling ! I think when it is presented on a plate with the appropriate back up foods.It will be AWESOME. Presentation! I like my food to look pretty
This looks awesome!
A great idea for when we find some local scallops and I have my home grown saffron too …. I look forward to rating this one as soon as I can. Thank you for a lovely scallop option … I am inspired once more.