Prawn and Scallops in Lemon Cream Sauce

Ingredients

• 450-500 g uncooked king prawns (I allow 5 per person depending on the size of prawns.)
• 600 g scallops, no roe (I allow for 4 per person.)
• 1 tablespoon olive oil
• 3 garlic cloves, crushed
• 500 g asparagus, thin stemmed
• 200 g sugar snap peas, trimmed
• 3 teaspoons lemon juice
• 4 tablespoons dry white wine
• 1 cup cream
• 1 teaspoon fish stock granules
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon dill

Directions

1. 1

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

2. 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. 3

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

4. 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.

5. 5

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