Seared Spiced Scallops And Prawns - Stylist.co.uk homepage - Stylist Magazine

Serves 2

INGREDIENTS

Scallops halved

Tiger prawns

2 tablespoons of sea salt

1 tablespoon mild curry powder

Pink grapefruit segments,

cut into small pieces

Avocado diced

Cucumber diced

Fresh mango diced

PRAWN DRESSING

150g Chopped prawn shells

left over from peeling

100g Shell on prawns, chopped

Peeled zest of 1 lemon

6 White peppercorns, cracked

1 Bay leaf

1 Lemon juiced

2 Cubes brown rock sugar

½ Pint olive oil

Salt and pepper

METHOD

For the dressing:

Heat 1-2 tablespoons olive oil with the shells, claws and chopped prawns, lemon zest, peppercorns and bay leaf, cooking very gently – only simmering for a few minutes. Add the lemon juice and sugar cubes, once the sugar has dissolved add the remaining oil. Bring to a simmer and cook, infusing for 8-10 minutes, removing the bay leaf and peppercorns before blitzing in a liquidizer to break down all the shells. Pass through a fine sieve and season. Finish with a little squeeze of lemon juice.

For the salad, mix together a generous tablespoon of each of the diced avocado, cucumber, mango and grapefruit and season with salt and pepper, drizzling with the prawn dressing.

Grind in a pestle & mortar the salt and curry powder and use to season the prawns and scallops before sautéing in olive oil and butter. Place a prawn and scallop on a skewer, drizzling each skewer with prawn dressing. Serve with the salad.

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Tags: Recipes, Food