1.Shell and devein prawns, leaving tails intact; combine with scallops, oil and garlic in medium bowl.
2.Cook seafood on heated oiled grill plate (or grill or barbecue) 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 juice and wine in small saucepan, uncovered, about 1 minute or until liquid is 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; sprinkle with chopped parsley.