Seared garlic seafood with spicy harissa bisque

Seared garlic seafood with spicy harissa bisque

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(9 ratings)

Prep: 10 mins Cook: 5 mins


Serves 2
Rustle up a luxurious, romantic (and speedy!) starter for two with fresh scallops, prawns and hot chilli

Nutrition and extra info

Nutrition: per serving

  • kcal457
  • fat32g
  • saturates17g
  • carbs8g
  • sugars4g
  • fibre3g
  • protein31g
  • salt2g


  • 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 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


    Skol-ips, Skal-ips

    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


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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19th Dec, 2016
Beautiful. We just had fresh shucked oysters to follow and individual pavlovas to finish
thecherub's picture
23rd Aug, 2013
So quick and easy and tasty. I left out the scallops but added more prawns. Will definately make again.
19th Apr, 2013
brilliant recipe, very quick and easy but looks, tastes and has the feel of being something very special. I used Belazu Rose Harissa which I think beats any other brand hands down.
23rd Feb, 2013
jul34es's picture
15th Feb, 2013
made this for valentines and it was easy to do and tasted great.
14th Feb, 2013
mmm looks good, being a seafood fan... worth a try I think.
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