Seared garlic seafood with spicy harissa bisque
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 400g can lobsterbisque
- 1 tbsp harissa
- zest and juice ½ lime
- 2 tbsp single creamplus a little extra for drizzling
- 8 large raw king prawnspeeled
- 6 scallopsroe removed
- 1 tbsp garlic butter
- small handful corianderleaves picked
- ½ red chillithinly sliced
- toasted breadto serve
Nutrition: per serving
- kcal457
- fat32g
- saturates17g
- carbs8g
- sugars4g
- fibre3g
- protein31g
- salt2g
Method
step 1
Heat the lobster bisque, harissa and lime juice In a small pan until bubbling. Add the cream, reduce the heat and keep warm while you cook the seafood.
step 2
Season the prawns and scallops. Heat the garlic butter in a frying pan until starting to foam. Add the seafood and cook for 1 min on each side until the prawns are pink and the scallops are cooked and starting to brown, but still have a little bounce.
step 3
To serve, pile the prawns and scallops into the centre of 2 shallow soup bowls, pour around the spicy bisque, scatter with a few coriander leaves, chilli slices, lime zest and a drizzle of cream. Serve with toasted bread.
