Pan Fried Scallops and Prawns with Mango Dipping Sauce Serves 2
Ingredients:
- 6 king scallops, defrosted, roe removed
- 6 large raw tiger prawns, defrosted
- 30g (1oz) prepared parsley or garlic butter
- 1 227g jar mango chutney
Method
- Heat a medium pan with the garlic butter. Add the prawns and scallop meat.
- Cook for 2-3 minutes, shaking the pan occasionally. Season.
- Serve immediately on salad leaves with the chutney.
Recipe kindly donated my The Seafish Industry
