Seafood In Lemon Cream Sauce
Created by ImPat on October 19, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #14782
Ingredients
- 500 grams raw shrimp (medium king prawns)
- 250 grams raw scallops (roe removed)
- 2 teaspoons oil (olive oil)
- 3 garlic cloves (crushed, minced)
- 340 grams asparagus (halved on the diagonal)
- 150 grams snap peas (trimmed)
- 2 teaspoons lemon juice
- 2 tablespoons dry white wine
- 3/4 cup cream (180ml)
- 2 tablespoons parsley (coarsely chopped)
How to Make
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Step 1: Shell and devein prawns (leave tails intact if you prefer, we don't).
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Step 2: Into a medium bowl combine prawns, scallops, oil and garlic.
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Step 3: Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
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Step 4: Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
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Step 5: Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
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Step 6: Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
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Step 7: Add seafood and simmer uncovered until hot.
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Step 8: Serve seafood with vegetables and garnish with the parsley.
Nutritional Facts
- Serving Size: 1 (371.9 g)
- Calories 282.5
- Total Fat - 12.9 g
- Saturated Fat - 6.1 g
- Cholesterol - 202.5 mg
- Sodium - 975.9 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 2.7 g
- Sugars - 2.5 g
- Protein - 29.1 g
- Calcium - 149.5 mg
- Iron - 2.9 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.2 mg