Duet of scallops and prawns

Name: Duet of scallops and prawns
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Mango; 1 Tomato; 1 Spring onion; 4 TABLESPOONS Lime juice; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 4 Stem/s Dill; 1 Avocado; 150 g Whole milk yoghurt; 7-10 Tbsp Pepper; 8 shrimps ready to cook (without head and shell); 4 scallops ready to cook (you can buy them fresh from the fishmonger or deep-frozen. Defrost the latter according to package instructions); 1 TEASPOON Butter; 8 wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Noble, but uncomplicated! We combine to seafood two dips stirred in no time

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Mango
1 Tomato
1 Spring onion
4 TABLESPOONS Lime juice
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
4 Stem/s Dill
1 Avocado
150 g Whole milk yoghurt
7-10 Tbsp Pepper
8 shrimps ready to cook (without head and shell)
4 scallops ready to cook (you can buy them fresh from the fishmonger or deep-frozen. Defrost the latter according to package instructions)
1 TEASPOON Butter
8 wooden skewers

Directions

1
For the salsa, peel the mango, cut the flesh off the stone. Wash the tomato, cut into quarters, remove seeds. Clean and wash the spring onion. Dice or chop everything finely. Mix with 2 tbsp. juice and 1 tbsp. oil. Season to taste with salt and cayenne pepper. Divide into four glasses.
2
For the avocado cream, wash the dill and cut finely. Cut the avocado in half and stone it. Remove the flesh from the skin and crush finely with a fork. Mix with yoghurt, 2 tbsp. juice and dill. Season to taste with salt and pepper. Divide into four glasses.
3
Wash the seafood, dab dry. Heat 1 tablespoon of oil and butter in a frying pan. Fry the seafood for 1-2 minutes on each side. Season with salt and pepper. Leave to cool slightly. Put 2 prawns on 1 skewer and arrange on the avocado cream. Skewer the mussels one by one and arrange them on the mango salsa.