- 400g can lobster bisque
The king of the crustaceans, lobster is a delicacy that commands a very high price, with white,…
- 1 tbsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- zest and juice ½ lime
The same shape, but smaller than…
- 2 tbsp single cream, plus a little extra for drizzling
- 8 large raw king prawns, peeled
- 6 scallops, roe removed
This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…
- 1 tbsp garlic butter
- small handful coriander, leaves picked
- ½ red chilli, thinly sliced
- toasted bread, to serve
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.