Seared garlic seafood with spicy harissa bisque
- Preparation and cooking time
- Serves 2
- 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
- STEP 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.
- STEP 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.
- STEP 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.