Rustle up a luxurious, romantic (and speedy!) starter for two with fresh scallops, prawns and hot chilli
Prep:10 mins
Serves 2
400g can lobster bisque1 tbsp harissazest and juice ½ lime2 tbsp single cream, plus a little extra for drizzling8 large raw king prawns, peeled6 scallops, roe removed1 tbsp garlic buttersmall handful coriander, leaves picked½ red chilli, thinly slicedtoasted bread, to serve
STEP 1Heat 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 2Season 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 3To 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.
