Seared garlic seafood with spicy harissa bisque
Rustle up a luxurious, romantic (and speedy!) starter for two with fresh scallops, prawns and hot chilli
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 5 mins
- Heat the lobster bisque, harissa and lime juice In a small pan until bubbling. Add the cream, reduce the heat and keep warm while you cook the seafood.
- Season the prawns and scallops. Heat the garlic butter in a frying pan until starting to foam. Add the seafood and cook for 1 min on each side until the prawns are pink and the scallops are cooked and starting to brown, but still have a little bounce.
- To serve, pile the prawns and scallops into the centre of 2 shallow soup bowls, pour around the spicy bisque, scatter with a few coriander leaves, chilli slices, lime zest and a drizzle of cream. Serve with toasted bread.
PER SERVING
457 kcalories, protein 31.0g, carbohydrate 8.0g, fat 32.0 g, saturated fat 17.0g, fibre 3.0g, sugar 4.0g, salt 2.0 g
Recipe from Good Food magazine, February 2013.
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http://www.bbcgoodfood.com/recipes/2892668/
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Ingredients
- 400g can lobster bisque
- 1 tbsp harissa
- zest and juice ½ lime
- 2 tbsp single cream , plus a little extra for drizzling
- 8 large raw king prawns , peeled
- 6 scallops , roe removed
- 1 tbsp garlic butter
- small handful coriander , leaves picked
- ½ red chilli , thinly sliced
- toasted bread , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Ingredients
- 400g can lobster bisque
- 1 tbsp harissa
- zest and juice ½ lime
- 2 tbsp single cream , plus a little extra for drizzling
- 8 large raw king prawns , peeled
- 6 scallops , roe removed
- 1 tbsp garlic butter
- small handful coriander , leaves picked
- ½ red chilli , thinly sliced
- toasted bread , to serve
PER SERVING
457 kcalories, protein 31.0g, carbohydrate 8.0g, fat 32.0 g, saturated fat 17.0g, fibre 3.0g, sugar 4.0g, salt 2.0 g
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14 February 2013
ashish.sharma commented on this recipe
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15 February 2013
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23 February 2013
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19 April 2013
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