Dinner ideas

Prawn and scallop tortellini

These aren't your ordinary tortellini, they're much easier and tastier!
prawn and scallop tortellini

Made with wonton or gow gee wrappers and filled with scallops and prawns these aren’t your ordinary tortellini, they’re much easier … and tastier!


Lemon dressing


1.To make lemon dressing; place ingredients in screw-top jar; shake well.
2.Coarsely chop prawns and scallops. Heat oil in large frying pan; cook seafood over medium heat until prawns change colour, cool.
3.Combine seafood, herbs, preserved lemon, salt, pepper and cheese in medium bowl.
4.Place a gow gee wrapper on bench; place a level tablespoon of the seafood mixture in centre, brush edge with water. Fold in half; bring two points together to make a crescent shape, press gently to seal. Repeat with remaining ingredients.
5.Cook tortellini in large saucepan of boiling water until tortellini floats to the top; drain. Transfer to large heatproof bowl; drizzle with a little dressing.
6.Serve tortellini drizzled with remaining dressing; sprinkle with extra chervil sprigs to serve.

Cover gow gees with a damp tea towel to stop them drying out while making the tortellini. The tortellini can be made a day ahead; store, in a single layer, covered in plastic wrap, in the refrigerator until ready to cook. Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of lemon from the jar, discard the lemon flesh. Rinse the rind under water, dry, then chop finely.


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