Breezy Buttery Prawn and Scallops

This dish is a shining example that when you have beautiful ingredients at hand, you don’t need too many. I had some fresh scallops and prawn today from the Fish Factory at Lytton Road and I couldn’t resist making it the centrepiece of our very simple dinner. The sweetness of the beautiful fresh seafood really shines through here. Try it and be surprised at how delicious and quick it is — only 10 mins from start to finish, including prep time!

Seafood aren’t just tasty, they’re extremely nutrition-dense and are excellent sources of Omega 3’s and minerals, including zinc, iodine, selenium, and magnesium, along with vitamin A and B-vitamins (especially B12). And butter is great source of good cholesterol, vitamins and minerals.

Ingredients: (Serves 2)

2 Tbsp butter (with optional 1 Tbsp to make seafood “glossy” and juicier)
6 scallops
300g prawns
3-4 cloves garlic
2 chopped leeks (dark green portions)
sea salt and pepper

Make It!

Heat pan on medium setting and add butter. Add garlic and sauté until light brown. Add scallops and prawn and leave for approx. 5 mins until insides are cooked. Melt a little more butter in to make the shellfish glossy. Add chopped leeks and stir through for another 30 seconds or so. Add salt and pepper to taste.  Done!

I served this dish tonight with warm buttered sourdough bread as it was our “lazy” night and I was aiming for dinner in 10 mins. Sourdough bread does have gluten in it but is a much more digestible option to those who may be intolerant to wheat due to the fermentation process involved. Plus it’s delicious! Another option is to toss the seafood with a cup of cooked pasta. You may want to drizzle some olive oil and add a bit more salt and pepper once the pasta’s added.

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