Name: Seafood in cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram uncooked medium king prawns; 250 gram scallops, roe removed; 2 teaspoon olive oil; 3 clove garlic, crushed; 340 gram asparagus, halved crossways; 150 gram sugar snap peas, trimmed; 2 tablespoon dry white wine; 2 teaspoon lemon juice; 3/4 cup (180ml) pouring cream; 2 tablespoon fresh flat-leaf parsley, coarsely chopped

Ingredients

500 gram uncooked medium king prawns

250 gram scallops, roe removed

2 teaspoon olive oil

3 clove garlic, crushed

340 gram asparagus, halved crossways

150 gram sugar snap peas, trimmed

2 tablespoon dry white wine

2 teaspoon lemon juice

3/4 cup (180ml) pouring cream

2 tablespoon fresh flat-leaf parsley, coarsely chopped

Method

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.

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