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https://www.lifestylefood.com.au/recipes/11878/sea-shells-three-shells-scampi-in-lime-butter-scallops-in-blood-orange-and-prawns-in-ginger

LifestyleFOOD.com.au

Sea shells three shells: scampi in lime butter, scallops in blood orange and prawns in ginger

Tony’s entrée recipe from week 4 of Come Dine With Me Australia.

Ingredients

  • Scampi in Lime Butter

  • 5 Scampi – two halves each

  • 2 Limes

  • 20g Butter

  • 1 bunch Dill

  • 2 Lemons

  • Zest of two limes

  • Zest of two lemons

  • Scallops in Blood Orange

  • 10 Scallops - two per person

  • 3 Blood oranges juice including zest

  • 1 Ginger root

  • Pomegranate Molasses – a splash

  • Prawns in Chilli and Ginger

  • 10 King Prawns

  • 4 small hot Chillis

  • Part root Ginger

  • 2 Coriander roots

  • 2 Limes

Method

  • Scampi in Lime Butter:

  • 1.

    Mix butter, chopped dill, citrus juices and zest into a past

  • 2.

    Spread over scampi – (have fishmonger slice each Scampi down centre

  • 3.

    Arrange scampi halves around a baking tray (interspersed with scallops and prawns)

  • Scallops in Blood Orange:

  • 1.

    Combine juice and zest of 3 blood oranges, with grated ginger and a splash of

  • 2.

    Pomegranate molasses

  • 3.

    Spoon into each scallop

  • 4.

    Arrange scallops face up around the baking tray (interspersed with scampi and prawns)

  • Prawns in Chilli and Ginger:

  • 1.

    Dice chilli and coriander roots and mix with grated ginger root and juice of two limes

  • 2.

    Ex Granada Media Australia Pty Limited Page 2 of 4

  • 3.

    Peel prawns leaving tail on

  • 4.

    Rub prawns in chilli and ginger mix

  • 5.

    Arrange prawns around the baking tray (interspersed with scallops and scampi)

  • 6.

    Place baking tray under hot open grill and cook quickly (approx 10 minutes)

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