SAUTE OF PRAWNS & SCALLOPS

This recipe is for a main course. For a first, halve the recipe (or two prawns and one scallop each). It’s finger food, so have some damp napkins perfumed with lime or lemon juice, or even rosemary or jasmine flowers, and a plate or central bowl for everyone to discard the shells. No sauce is necessary, but an herb and garlic mayonnaise, mild ancho chili infused sour cream, or just perfect olive oil and lots of lemon halves (seeds removed) will do just fine.

Another note: you will not get the point and delight of this dish unless the prawns are immediately fresh - no dark coloration in the heads of the prawns and the scallops still kicking - don’t bother to buy them and wait until they are.

The chopped fresh thyme sprinkled over at the end gives lots of flavor, but the sprigs here are just for the photo. All garnishes should be edible and delicious.

Serves 4

20 medium prawns, shell on, rinsed if necessary, opened

12 small sea scallops in their shells, shells washed

60 ml medium flavor extra virgin olive oil

2 large garlic cloves, crushed

60 ml dry white wine, like a Muscadet or mild Sauvignon Blanc

2 tablespoons fresh thyme, stemmed, chopped

Prepare the prawns and scallops.

Put the olive oil and garlic in a sauté pan large enough to hold the prawns in one layer. Heat until the garlic flavors the oil but remove before it takes on any color. 2 to 3 minutes.

Add the prawns side by side. Turn the heat to high, and cook for 2 minutes. Turn each prawn over and finished cooking for another 2 minutes until they are red all over. Remove to a platter. By the time the scallops are cooked they will be cool enough to handle.

Add the scallops in one layer. Pour the wine into the pan and cover. Lower the heat to medium. Cook until the scallops are springy to the touch – not mushy and not firm. About 4 minutes.

Plate the prawns and scallops. Add the thyme to the pan and spoon any juices onto the seafood.

Note: salt and pepper not really needed, but depending on where the seafood came from, they may need a little salt.