Seafood In Lemon Cream Sauce - cooking recipe

Ingredients

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 white wine
3/4 cup cream (180ml)
2 tablespoons parsley (coaarsely chopped)

Preparation

Shell and devein prawns (leave tails intact if you prefer, we don't).
Into a medium bowl combine prawns, scallops, oil and garlic.
Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
Add seafood and simmer uncovered until hot.
Serve seafood with vegetables and garnish with the parsley.