A flavoursome and tasty dish.


  • 12 jumbo king tiger prawns (peeled and de-veined)
  • 12 queen scallops (coral removed)
  • 3 tblsp olive oil
  • 4 tblsp butter (at room temperature)
  • 8 cloves of garlic (peeled and crushed)
  • 4 long lady finger chillies (seeded and finely sliced)
  • 1 small pinch of smoked paprika
  • ¼ tsp chicken bouillon
  • 1 tblsp lemon juice
  • 3 tblsp chopped flat leaf parsley
  • 1 lemon quartered (for garnish)
  • ground black pepper and sea salt to taste


  • Peel the prawns and remove the black veins.
  • Then remove the membrane from the scallops and the red coral.
  • Dry them both on some kitchen paper and pat dry to remove any moisture.
  • Heat one tablespoon of the butter in a frying pan and stir in the garlic, chillies, smoked paprika and chicken bouillon.
  • Saute for 2-3 minutes and then remove from the heat and set aside to cool.
  • Once the mixture is cool, add in the remaining butter along with the lemonjuice and chopped parsley.
  • Lightly season the scallops with salt & pepper.
  • Heat a heavy based frying pan until its smoking hot and  sear the scallops on each side for 30 seconds, then remove from heat.
  • Put the prawns on a small baking tray and coat them with the butter mixture.
  • Place under a hot grill for about 5 minutes, then remove from the heat.
  • When ready to serve, place the scallops on the tray with the prawns and place under grill for a further 2 minutes until everything is just warmed through.
  • Arrange the scallops and prawns in the centre of a plate and pour the pan juices over. Serve with wedge of lemon and crusty bread.  

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