There’s not much better than prawns on the barbie.... Apart from scallops & prawns with brown butter & grilled lemons! Pair them with a cold beer and all will be well in the world! Brown butter is magical and really elevates the dish, whilst grilling the lemons releases extra citrus flavour.
Enjoy it with a cold bottle of Emerson's Orange Roughy Hazy Tropical Pale Ale.
|12||Sea Cuisine Raw Whole Tiger Prawns, shelled (Main)|
|12||Sea Cuisine Scallops (Main)|
|2||Lemons, cut in halves|
|1 handful||Superb Herb Chives|
|1 pinch||Mrs Rogers Himalayan Pink Salt|
|1 drizzle||Olivado Extra Virgin Olive Oil|
|3 Tbsp||Mainland Unsalted Butter, cut into pieces|
|2 tsp||Delmaine Capers (Main)|
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- Heat the BBQ up to a medium-high heat.
- Drizzle the hot plate or non stick pan with olive oil, dust the scallops & prawns with salt & pepper and sear on both sides, roughly 1-2 minutes on each side so the scallops are golden and charred and the prawns are pink but not overcooked.
- In a pan on the bbq melt the unsalted butter and add the capers. Stir until it starts to foam and turn brown, just as it starts to turn brown add a squeeze of lemon. Season with salt and a sprinkle of chopped chives. Drizzle over prawns and scallops and serve with lemons and a cold beer. Divine.
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