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)|
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- 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.