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Recipe: Scallops and Prawns with Cream and Brandy

Tuesday, August 4th, 2020 9:29am

By Gillian Reay-Young

Another Mediterranean classic to enjoy with the family


450g (1lb) scallops

225g (½lb) prawns

50g (2oz) butter

1 tbsp olive oil

300mls (10 fl oz) cream (more or less to your taste)

1 crushed clove garlic

1 tsp cornflour

3 tbsp finely chopped parsley

1 to 2 tbsp brandy

Season to taste


Sauté the scallops and prawns in the butter and olive oil for three to four minutes. If the prawns are pre-cooked only put them in for the last minute.

2 Add the crushed clove of garlic.

Mix in the cornflour and add the cream, then season to taste.

When thick enough add the brandy, then stir in the parsley last of all.

Serve straight away on rice.