The flavours of sorrel melt perfectly into a garlic infused, buttery sauce that adds to the rich flavours of scallops and prawns.
Servers 4.Products used:
MasterClass Stainless Steel Electric Grinding Mill
MasterClass Cast Aluminium 24cm Grill Pan
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Deluxe Stainless Steel 30cm Food Tongs
Ingredients:
12 king prawns, peeled
12 king scallops
2 tbsp olive oil
1 tbsp salt
100g butter
1 garlic clove
1 lemon
1 tbsp chopped sorrel
1 tbsp mini capers
Salt and pepper for seasoning
Method:
Place the prawns and scallops onto kitchen roll and leave to dry for 5 minutes on both sides.
Once dry place on a plate and drizzle with olive oil, salt and pepper.
Light your BBQ and wait for the coals to turn to a white heat and a deep orange glow. Alternatively heat a non-stick grill pan.
Melt the butter in a pan and add the chopped garlic, lemon zest and juice, chopped sorrel and mini capers.
Season the butter with a little salt and pepper before placing to one side.
Cook the scallops first for 30 seconds, then add the prawns.
Turn both shellfish over after a couple of minutes, then cook for a further 2 minutes.
When fully cooked, the scallops should be just firm to the touch and the prawns should be pink.
Remove from the grill and brush on lots of the flavoured butter, serve with crusty bread.
