Seared Garlic Seafood With Spicy Harissa Bisque

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

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  457

• Protein

  31g

• Carbs

  8g

• Fat

  32g

• Saturates

  17g

• Fibre

  3g

• Sugar

  4g

• 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

Directions

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.

Categories: All Christmas