Scallops and prawns in a lime and garlic sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | grams | Butter; (1/2oz) |
| 1 | Clove garlic; crushed | |
| 250 | grams | Scallops; (8oz) |
| 175 | grams | Large shelled prawns; defrosted and |
| ; drained if frozen | ||
| ; (6oz) | ||
| 125 | grams | Button mushrooms; sliced (4oz) |
| 142 | millilitres | Single cream; (5fl.oz) |
| Finely grated rind and juice of 1/2 lime | ||
| 1 | teaspoon | Cornflour; blended in a little |
| ; cold water | ||
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Freshly chopped parsley |
Directions
1. Melt the butter and gently cook the garlic for 1 minute.
2. Add the scallops, prawns and mushrooms and cook for 4-5 minutes, stirring occasionally.
3. Add the cream, lime rind and juice, blended cornflour and seasoning to taste. Heat through and serve immediately, sprinkled with the freshly chopped parsley and warm crusty bread. Alternative ingredients- -All prawns or all scallops can be used instead of a mixture. -For an extra rich, tangy flavour, use creme fraiche or half fat creme fraiche instead of cream. -Try using lemon or orange instead of lime. -Other herbs such as dill or tarragon are tasty alternatives to parsley.
Converted by MC_Buster.
NOTES : Delicious supper for 2, or starters for 4. Half the scallops may be replaced for prawns.
Converted by MM_Buster v2.0l.