Sautéed Scallops and Tiger Prawns

Scallops and Tiger Prawns with Warm Salad of Artichokes, Fine Beans, Chorizo and New Potatoes. Light Coriander, Lime and Chilli Dressing.

Ingredients:

• 12 large king frozen scallops
• 8/10 frozen tiger prawns
• 1 red onion
• 1 tub of marinated artichokes (8 halves approx)
• Frozen green beans approx 200g
• 150/200g of chorizo
• 8 new potatoes (cooked and halved)
• Frozen coriander (1bunch/bag)
• 2 large chillies with their seeds removed (the small ones are too spicy!)
• 1 bag of rocket to garnish

Cooking Instructions:

1. Defrost the green beans and artichoke halves.
2. Boil the new potatoes until nearly cooked through and then refresh under cold water to arrest the cooking process.
3. Heat a frying pan with olive oil, halve the potatoes and fry until they become golden, add the artichokes and green beans and some finely sliced red onion.
4. Scallops are fried in a very hot pan with a little oil to 'caramelise', prawns are added, seasoned with sea salt and black pepper.
5. Mix together and dress the plate with rocket leaves to serve. Ensure the scallops and prawns are spread out. Dress with chopped coriander, finely sliced chilli, garlic puree and olive oil.

Yvonne says:

This is a beautiful dish - but a leaner option would be to prepare it without the chorizo! However, it is a light starter that will not leave you feeling too full for the main course. Most importantly, the shellfish provides protein to help reduce the impact of your aperitif. Scallops are a good source of the amino-acid tryptophan, which converts to serotonin in the body and helps us feel relaxed and happy. Scallops also provide brain-boosting omega-3 fats to help you with after-dinner games! The salad is of course a great provider of vitamins and artichokes also help detoxify the liver.

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