Prep time: 8 minutes
Cook time: 5 minutes
The secret to cooking shellfish really well is to get the pan very hot before you start to cook them. The texture you're looking for in cooked scallops is seared on the outside and meltingly soft in the middle, while prawns should turn from grey to pink and opaque.
- 8-12 large fresh scallops, with or without coral
- 1 large juicy lime
- 3 tbsp olive oil
- 15g butter
- 175g large shelled prawns
- Salt and freshly ground black pepper
- 2 tbsp chopped chives or spring onion tops
1. If the scallops still have the coral attached, carefully cut them apart and pat dry. Cut very large scallops into two thick slices.
2. Slice the lime very thinly. Heat a non-stick pan with the oil and butter. Once the butter has stopped foaming, add the lime slices first, pressing gently to release a little juice.
3. Add the scallops and cook for 1 minute each side. Add the prawns and season well. Cook for a further minute or two until the scallops are just milky white and almost firm.
4. Spoon into bowls, top with the chives or spring onion tops and serve at once with crusty bread and a crisp green salad.