50 mins
King Scallops with a Basket of Prawns
Recipe by Graham
King Scallops with a Basket of Prawns is a simple recipe with oodles of taste. Served with a nice green salad, you can eat it as a lunch or as an amazing evening meal. In fact, you can serve this as an appetizer to a main meal simply by omitting the scallops.
Eton Mess 
Chicken with Parmesan and Basil Ingredients for King Scallops with a Basket of Prawns
Currently displaying quantities in US Imperial Measurements
How to Cook King Scallops with a Basket of Prawns
- Peel and finely chop the mushrooms and chop the coriander. Cut the raw prawns into little bite-size chunks. In a hot pan, melt the butter and fry the mushrooms for 5 minutes to remove the water. Sir in the teaspoon of flour, pour over the white wine and stir, and place over a medium heat.
- When the wine is steaming, add the prawns, Calvados, cream, salt and pepper and stir for 5 minutes to meld the flavours. Remove from the heat and add the chopped coriander.
- Line the bottom of a baking sheet with greaseproof paper. Cut the puff pastry into squares about 8" (20cm) each side then place a large spoonful of mushroom/prawn mixture in the centre of each. Beat an egg then close your pastry parcel by bringing each corner to the centre with a slight overlap, brushing the joins with the beaten egg to seal them. Brush the tops of the pastry baskets with beaten egg and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 25 to 35 minutes.
- Five minutes before the end of cooking the baskets. Place a knob of butter into a hot frying pan and, when melted, add the scallops. Quickly season with a little salt and pepper and sear for two minutes on each side. Serve the pastry baskets and scallops straight away with a fresh green salad.
GRAHAM'S HOT TIP:
If you find that your pastry parcels are too large, you can either make the pastry squares smaller, or you can simply make the overlap bigger when you bring the corners to the middle.
Reviews of King Scallops with a Basket of Prawns
 April 24 2017Easy to make and sooo tasy. Packed full of all the flavors of the sea. Glad I tried it. It's a keeper. SandraH (2 reviews) |
 January 20 2015Beautiful recipe. Top marks for flavor. So easy to make and well appreciated by everybody GemmaJayne (1 review) |
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