Seafood in Lemon Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From The Australian Women's Weekly After Work Fast. Times are estimates. Ingredients:
500 g king prawns (medium raw) |
250 g scallops (roe removed) |
2 teaspoons olive oil |
3 garlic cloves (crushed, minced) |
340 g asparagus (halved on the diagonal) |
150 g sugar snap peas (trimmed) |
2 teaspoons lemon juice |
2 tablespoons dry white wine |
3/4 cup cream (180ml) |
2 tablespoons parsley (coaarsely chopped) |
Directions:
1. Shell and devein prawns (leave tails intact if you prefer, we don't).
2. Into a medium bowl combine prawns, scallops, oil and garlic.
3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
7. Add seafood and simmer uncovered until hot.
8. Serve seafood with vegetables and garnish with the parsley.
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