2 tbsp single cream, plus a little extra for drizzling
8 large raw king prawns, peeled
6 scallops, roe removed
1 tbsp garlic butter
small handful coriander, leaves picked
½ red chilli, thinly sliced
toasted bread, to serve
Heat 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.
Season 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.
To 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.