Creamy Prawn and Scallop Pots

1. 1

   Bring wine to the boil in a frying pan, and simmer until reduced by half.

2. 2

   Stir in the Philly* and stock mixture until smooth.

3. 3

   Add the prawns, scallops, spring onions and garlic to the pan.

4. 4

   Simmer 5 minutes or until thickened.

5. 5

   Stir through the parsley and spoon into 4 x 1 cup capacity ovenproof ramekins.

6. 6

   Cut 4 rounds or squares from the pastry to fit the top of the dish, allowing an extra 2cm to overhang.

7. 7

   Cut a small hole in each piece of pastry using a round pastry cutter.

8. 8

   Lay over each ramekin.

9. 9

   Brush with milk and bake at 200 degrees C for 15-20 minutes until golden.

10. 10

    Serve with crisp salad and bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.