1.Shell and devein prawns, leaving tails intact. Combine prawns with scallops, oil and garlic in a medium bowl.
2.Cook seafood mixture on a heated oiled barbecue grill plate, 5 minutes or until changed in colour. Remove from heat; cover to keep warm.
3.Meanwhile, boil, steam or microwave asparagus and peas, separately, until tender. Drain; cover to keep warm.
4.Simmer wine and juice in a small saucepan, over medium heat, uncovered, 1 minute or until reduced by half. Add cream; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes. Add seafood; simmer, uncovered, until hot.
5.Serve seafood with vegetables, sprinkled with parsley.