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Scallop and prawn parcels

Name: Scallop and prawn parcels
Yield: 1
Ingredients: 50 g Butter, plus 1 Tbsp; 50 g Olive oil; 1 clove Garlic, crushed, use up to 2; ½ Lemons, freshly zested; 1 handful Fennel fronds, or dill; 3 Raw prawns, shelled; 3 Scallops, use up to 5 (Main)

for 1 people

Tamara West

Warren Elwin

Food writer

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Warren Elwin wraps it up, for convenient, mess-free barbecue cooking...or cook them in the oven if the rain is persisting. Makes 1 parcel.

50 g	Butter, plus 1 Tbsp
50 g	Olive oil
1 clove	Garlic, crushed, use up to 2
½	Lemons, freshly zested
1 handful	Fennel fronds, or dill
3	Raw prawns, shelled
3	Scallops, use up to 5 (Main)

Blitz 50g butter, olive oil, garlic, lemon zest, some salt and pepper and fennel fronds (or dill), until smooth.
Arrange prawns on a sheet of foil lined with baking paper and top with scallops. Add 1 Tbsp of the butter, wrap tightly in the baking paper, then fold the foil into a parcel and cook quickly on a hot barbecue for 5-7 minutes until just cooked.