Seared garlic seafood with spicy harissa bisque

Rustle up a luxurious, romantic (and speedy!) starter for two with fresh scallops, prawns and hot chilli

  • Prep:10 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 457
  • fat 32g
  • saturates 17g
  • carbs 8g
  • sugars 4g
  • fibre 3g
  • protein 31g
  • salt 2g

Ingredients

  • 400g can lobster bisque
  • 1 tbsp harissa
  • zest and juice ½ lime
  • 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
MPU 2

Method

  1. 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.

  2. 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.

  3. 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.

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