Prawn And Scallops In Lemon Cream Sauce - cooking recipe

Ingredients

450 -500 g uncooked king prawns (I allow 5 per person depending on the size of prawns.)
600 g scallops, no roe (I allow for 4 per person.)
1 tablespoon olive oil
3 garlic cloves, crushed
500 g asparagus, thin stemmed
200 g sugar snap peas, trimmed
3 teaspoons lemon juice
4 tablespoons dry white wine
1 cup cream
1 teaspoon fish stock granules
2 tablespoons fresh parsley, finely chopped
1 tablespoon dill

Preparation

Combine prawns, scallops, oil and garlic in a bowl.
Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.
Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.
Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.
To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.