Saturday 8th August 2020
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Preparation time: 10 minutes
Cooking Time: 3 minutes

250g fresh tiger prawns peeled
12 fresh diver-caught scallops
100ml peanut oil
Salt and pepper to taste

Ingredients for the dip:
150ml corn oil
50ml light soy sauce
2 tablespoons fresh lime juice
Zest of 2 limes
100g fresh ginger root, peeled and diced
1 large bunch of fresh coriander
2 cloves garlic
2 medium green chillies, deseeded and diced

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

To make the dip: Place all the ingredients apart from the oil in a blender and blitz to fine puree, gently add the oil until incorporated and set aside.

When ready to serve, heat a non stick pan, add the oil and pan roast the scallops for 30 seconds each side. Add the prawns and cook for further 2 minutes. Plate the scallops and prawns and cover with little dip.

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