| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 15 |
g |
Butter; (1/2oz) |
| 1 |
|
Clove garlic; crushed |
| 250 |
g |
Scallops; (8oz) |
| 175 |
g |
Large shelled prawns; defrosted and |
|
|
; drained if frozen |
|
|
; (6oz) |
| 125 |
g |
Button mushrooms; sliced (4oz) |
| 142 |
ml |
Single cream; (5fl.oz) |
|
|
Finely grated rind and juice of 1/2 lime |
| 1 |
ts |
Cornflour; blended in a little |
|
|
; cold water |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Freshly chopped parsley |
INSTRUCTIONS
1. Melt the butter and gently cook the garlic for 1 minute.
2. Add the scallops, prawns and mushrooms and cook for 4-5 minutes,
stirring occasionally.
3. Add the cream, lime rind and juice, blended cornflour and seasoning to
taste. Heat through and serve immediately, sprinkled with the freshly
chopped parsley and warm crusty bread. Alternative ingredients- -All prawns
or all scallops can be used instead of a mixture. -For an extra rich, tangy
flavour, use creme fraiche or half fat creme fraiche instead of cream. -Try
using lemon or orange instead of lime. -Other herbs such as dill or
tarragon are tasty alternatives to parsley.
Converted by MC_Buster.
NOTES : Delicious supper for 2, or starters for 4. Half the scallops may be
replaced for prawns.
Converted by MM_Buster v2.0l.
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