Chilli and Garlic Prawns and Scallops

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


  1. Peel the prawns and remove the black veins.
  2. Then remove the membrane from the scallops and the red coral.
  3. Dry them both on some kitchen paper and pat dry to remove any moisture.
  4. Heat one tablespoon of the butter in a frying pan and stir in the garlic, chillies, smoked paprika and chicken bouillon.
  5. Saute for 2-3 minutes and then remove from the heat and set aside to cool.
  6. Once the mixture is cool, add in the remaining butter along with the lemonjuice and chopped parsley.
  7. Lightly season the scallops with salt & pepper.
  8. Heat a heavy based frying pan until its smoking hot and  sear the scallops on each side for 30 seconds, then remove from heat.
  9. Put the prawns on a small baking tray and coat them with the butter mixture.
  10. Place under a hot grill for about 5 minutes, then remove from the heat.
  11. 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.
  12. 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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