Prawn and Scallops in Lemon Cream Sauce

Again I made this while hubby was away as he does not like scallops, but you can make with just the prawns or throw other seafood into the mix. It is another really quick and easy meal to make, hardly any effort but yummy to taste. You will see below that I have written the quantities I make, on the seafood, so adjust amounts if you want more.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

450-500g Uncooked king prawns (I allow 5 per person depending on the size of prawns.)
600g Scallops, no roe (I allow for 4 per person.)
1 Tablespoon olive oil
3 Cloves garlic, crushed
500g Asparagus, thin stemmed
200g Sugar snap peas, trimmed
3 Teaspoons lemon juice
4 Tablespoon dry white wine
1 Cup cream
1 Teaspoon fish stock granules
2 Tablespoons fresh parsley, finely chopped
1 Tablespoon dill




Method

1. Combine prawns, scallops, oil and garlic in a bowl.

2. Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.

3. Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.

4. Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.

To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.

All photos taken by me unless otherwise stated.