Seafood In Lemon Cream Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 wine
• 3/4 cup cream (180ml)
• 2 tablespoons parsley (coaarsely chopped)

Recipe

• 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.