Creamy Garlic Prawns and Scallops



30g butter

1 tbsp oil

2 tbsp chilli sauce

3 garlic cloves, crushed

1 tsp curry powder

2 1/2 tbsp lemon juice

300ml thickened cream

500g banana prawns, peeled, deveined, tail intact

300g frozen scallops, roe off

1/4 cup snipped chives

toasted bread and lemon wedges, to serve


1.  In a large frying pan, heat butter and oil until frothy.  Add sauce, garlic and curry powder.  Cook, stirring for 1 minute.

2.  Add lemon juice.  Simmer, stirring for 1 minute.  Stir in cream.  Bring to boil.  Reduce heat and simmer for 4-5 minutes, until thickened.

3.  Blend in seafood.  Cook, stirring, for 3-4 minutes, until seafood changes colour.  Season to taste.

4.  Stir in chives.  Serve on toast with lemon wedges.

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