Garlicky Scallops And Prawns

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   1. Rinse the scallops under cold running water to remove any sand or grit. Pat them dry using paper towles and cut in half crossways. Season the scallops and prawns with salt and pepper and dust lightly with flour, shaking off excess.

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   2. Heat the oil in a large frying pan over a high heat and add the scallops and prawns.

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   3. Reduce heat to medium-high and cook for 2 minutes, then turn the scallops and prawns and add the garlic and basil, shaking pan to distrubte them evenly. Cook for a further 2 minutes until golden and just firm to the touch. Sprinkle over the lemon juice and toss to blend. For a richer sauce, transfer the cooked scallops and prawns to a warmed plate. Pour in 4 tbsp dry white wine and boil to reduce by half. Add 1 tbsp unsalted butter, whisking until it melts and the sauce thickens lightly. Pour over the scallops and prawns.

* Per serving · 4 servings · Values may vary.

No additional tips available.