Sautéed Prawns and Scallops in Garlic Butter

Awhile ago I mentioned that Stuart's mother was coming up for Sunday lunch, which I was admittedly a little worried about. However, it went off without a hitch and I do hope the food was up to scratch :) There was quite alot of food but I always think there should be a bit too much than to have too little. Of all the food we had that day, which included Malaysian beef rendang, Thai red chicken curry, long bean omelette; I only took this one photo - the starter of sautéed prawns and scallops in garlic butter served with a mix green salad with a soy and ginger dressing. Ohh so simple and very good, if I may say so :)

Prawns and Scallops in Garlic Butter served with a mix green salad with a soy and ginger dressing

Fresh scallops - about 3 per person
Fresh prawns - about 3 per person
Garlic - finely chopped
Butter - a very generous knob
Oil - just a touch

• Put a shallow pan on a medium-high heat until it's very hot. Add a touch of oil into the pan - just to lightly coat it.
• Lay the scallops in a circle around the pan, flat side down. Cook for about 1 1/2 minutes or until lightly caramelised on one side.
• Turn the scallops over, starting from the first scallop added to the pan until all the scallops in the circle have been turned
• Add the prawns into the middle of the pan, along with the garlic. Cook for about a minute before tossing to cook the prawns on the other side.
• Put in a generous knob of butter and season. Toss the prawns, scallops and garlic together. Cook for no more than a minute longer - you don't want rubbery seafood.
• Place on a plate and add the tossed green salad to the side.

A bag of mixed salad leaves - or whatever salad leaves you fancy
4 tbsp vegetable oil
2 tbsp Japanese rice vinegar
2 tbsp soy sauce
A few drops of roasted sesame oil
1/2 inch ginger - grated
1/2 clove garlic - grated

• Wash the salad leaves
• Put all the other ingredients into an old jam jar (or any other jar) with a tight screw top
• Shake the jar vigorously to mix the dressing. If it's left to stand, the dressing ingredients will separate - so another shake before pouring over the leaves is advisable.
• Toss the salad with the dressing in a large bowl - but do not do this until the prawns and scallops are ready to be plated.