It’s been a long week and as tempting as it was to grab take out, I had to resist. We had a busy weekend ahead and I knew we would be eating out. I decided it was time to start cleaning out my freezer. With a wedding in the family coming up in the summer, I had a feeling we would need some space in there. I was happy to find some scallops and jumbo prawns but couldn’t think of any side to make with it. We had finished most of our produce and rice just didn’t appeal to me. Rummaging through the fridge, I did notice that we had an abundance of eggs and spinach….scrambled eggs, why not?
After making the seafood, I felt that it really needed some kind of sauce. The lemon butter sauce I threw together with garlic was just the right flavours needed to top off the scallops and prawns.
The combination was perfect! Comfort and decadence on one plate.
Seared Scallops and Prawns
6 sea scallops
6 jumbo prawns
2 TB butter
2 TB lemon juice
1 garlic clove
Pat the seafood dry and sprinkle them with salt and pepper. Heat oil in a hot pan and sear until cooked. Once seafood has been removed from the pan, add the butter, lemon juice and garlic. Pour sauce over seafood and enjoy.