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Scallops With Snapper And Prawns

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  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))
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes

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