Seared garlic seafood with spicy harissa bisque
By Cassie Best
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
Method
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.
