Name: Seafood in lemon cream sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram uncooked medium king prawns; 250 gram scallops, roe removed; 2 teaspoon olive oil; 3 clove garlic, crushed; 340 gram asparagus, halved crossways; 150 gram sugar snap peas, trimmed; 2 teaspoon lemon juice; 2 tablespoon dry white wine; 3/4 cup (180ml) cream; 2 tablespoon coarsely chopped fresh parsley

Ingredients

500 gram uncooked medium king prawns

250 gram scallops, roe removed

2 teaspoon olive oil

3 clove garlic, crushed

340 gram asparagus, halved crossways

150 gram sugar snap peas, trimmed

2 teaspoon lemon juice

2 tablespoon dry white wine

3/4 cup (180ml) cream

2 tablespoon coarsely chopped fresh parsley

Method

1.Shell and devein prawns, leaving tails intact; combine with scallops, oil and garlic in medium bowl.

2.Cook seafood on heated oiled grill plate (or grill or barbecue) until changed in colour. Remove from heat; cover to keep warm.

3.Meanwhile, boil, steam or microwave asparagus and peas, separately, until tender. Drain; cover to keep warm.

4.Simmer juice and wine in small saucepan, uncovered, about 1 minute or until liquid is reduced by half. Add cream; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes. Add seafood; simmer, uncovered, until hot.

5.Serve seafood with vegetables; sprinkle with chopped parsley.

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Ingredients

Method

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