These creamy garlic prawns and scallops are wonderfully fragrant and saucy, perfect served as an appetiser or main. Serve this delicious seafood dish with crusty bread and lemon wedges for a complete meal.
1.In a large frying pan, heat butter and oil until frothy. Add sauce, garlic and curry powder. Cook, stirring, 1 minute. Add lemon juice. Simmer, stirring, 1 minute. Stir in cream. Bring to boil. Reduce heat and simmer 4-5 minutes, until thickened.
2.Blend in seafood. Cook, stirring, 3-4 minutes, until seafood changes colour. Season to taste. Stir in chives. Serve on toast with lemon wedges.
Do not over-cook seafood as it will become dry and tough. As a general rule, prawns, scallops and calamari are cooked once they change colour, while mussels are cooked when they open. Test fish with a fork. If it flakes easily, it’s cooked.
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