Pan fried scallops and prawns with mango dipping sauce
Ingredients
6 roe-less king scallop meats, cleaned
6 large raw warm water prawn tails
30g (1oz) prepared parsley or garlic butter
1 x 227g jar mango chutney
Serves 2
Method
Heat a medium pan with the garlic butter. Add the
prawns and scallop meat.
Cook for 2-3 minutes, shaking the pan occasionally.
Season.
Serve immediately on salad leaves with the chutney.
