Saturday, 12 July 2008



  • 12-15 scallops
  • 1 tbsp butter
  • 1 fat glove of garlic
  • 1 shallot or small red onion
  • pinch of sugar
  • dash of water or white wine
  • 50 g prawns, defrost if frozen
  • 1 tbsp chopped parsley
  • salt and ground black pepper
  • Mix green salad to serve.

Chop the onion finely and fry in a non stick pan with the butter until it is nearly going brown. Add little sugar, mix it with the onion to caramelize. Add the scallops, stir and cook each side for 1 minute. Add little olive oil if needed while cooking the scallops. Pour dash of wine or water. Stir the prawns in and cook for further 2 minutes. Season with salt and pepper and chopped parsley. Serve it on a bed of crispy green salad. Serves 2.

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