Fresh Bites - Prawns & Scallops (Chinese New Year Special) HD

Ingredients • 12 sea scallops (pat thoroughly dry) • 2 tbsp Papa Alfredo olive oil • 2 tbsp Southdale Farm unsalted butter • Waitrose salt • Black ground pepper • 12 large prawns deveined, peeled • 2 tbsp Papa Alfredo olive oil • 2 tbsp Southdale Farm unsalted butter • Waitrose salt • Black ground pepper • 1 tbsp sugar Directions (Garlic Lemon Butter) • 3 Tbs Southdale Farm unsalted butter, softened • 2 medium garlic clove, minced • 1 tablespoon lemon juice • 2 tablespoons chopped fresh parsley leaves • Beat softened unsalted butter till light and fluffy. Stir in garlic, lemon juice, parsley, and pinch salt until combined. Set aside. Directions (Scallops) 1. Heat oil & butter over medium heat. 2. When fat begins to smoke, gently add (dry) scallops & sauté about 1.5min each side - make sure scallops not touching each other. Add salt & pepper. 3. Scallops should have a golden crust on each side while still being translucent in the centre. Directions (Prawns) 1. Mix shrimp with salt, sugar and pepper. 2. Heat oil & butter over medium heat. 3. When fat begins to smoke, add (dry) prawns & sauté about 1 min each side – make sure prawns not sitting on top of each other (single layer). 4. Prawns should be pinkish opaque but centre still translucent. 5. Add garlic lemon butter mixture to prawns; toss to combine. 6. Cover skillet and let stand till shrimps are cooked through (1-2 mins). 7. Serve with lemon wedges