Scallops With Snapper And Prawns
|Fresh scallops||12 Ounce (8 Medium Ones, About 350 Grams Prepared Weight)|
|Butter||1 Ounce (25 Grams)|
|Grapeseed oil||15 Milliliter (1 Tablespoon)|
|Red snapper||12 Ounce, scaled and filleted (350 Grams, Tail Piece)|
|Shallot||1 Small, skinned and chopped|
|Cooked prawns||12 Ounce, peeled (350 Grams, Whole Ones)|
|Coconut flesh||30 Milliliter, grated (Fresh Ones, 2 Tablespoon (Leveled))|
|Fresh coconut water||15 Milliliter (1 Tablespoon)|
|Chopped parsley||30 Milliliter (2 Tablespoon (Leveled))|
|Thick cream||30 Milliliter (2 Tablespoon (Leveled))|
|Freshly ground pepper||To Taste|
|Crackers||1⁄2 Ounce, crumbled (15 Gram)|
1. Pat the scallops dry between sheets of kitchen paper. Put the butter and oil into a shallow heatproof casserole or browning dish and microwave on HIGH for 1 1/2 minutes.
2. Add the scallops, piercing each with a knife point, and turn until coated in the butter-oil mixture. Cover loosely with cling film and microwave on HIGH for 1 minute, turning over halfway through cooking time. Drain and remove from the pan. Set aside.
3. Cut the snapper into 1 cm (1/2 inch) diagonal strips. Add these with the shallot, prawns, coconut flesh and water and microwave on HIGH, uncovered, for a further 2 minutes.
4. Stir in the parsley, halve the scallops crosswise and then replace them in the mixture and microwave on HIGH, uncovered, for 1 1/2 minutes or until well heated.
5. Stir in the cream to the fish stew, season with salt and pepper and scatter the cracker crumbs over. Microwave on HIGH for 1/2 - 1 minute or until the sauce is hot. Serve in bowls, soup plates, scallop shells or in the centre of a mound of sweet potato or pumpkin if wished.