Scallops and prawns with capers and blueberries
In spite of the general atmosphere, or precisely because of it, it is indispensable that we give ourselves some joy. And this dish of contrasting flavors and a touch of sweet and sour, with two delicious kinds of seafood as a base, could well be one of them.
- 10 min
- 2 persons
- Difficulty Low
Ingredients of the recipe
- 200 g. Grand Krust prawns
- 150 ml sweet wine
- 10 pcs scallops
- 1 garlic clove
- 1 orange juice
- Grated orange zest
- 10 g. caper
- 30 g. dried cranberry
- Chives
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Frozen raw vannamei shrimp
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Nutritional information
- Energy0 Kcal
- Proteins0 g
- Carbohydrates0 g
- Fats0 g
Step by Step of Recipe
Step 1
Sauté the prawn heads in olive oil until golden brown and add the sweet wine. Cook until reduced, strain and reserve the resulting broth.
Step 2
Over medium-high heat, cook the scallops with the chopped garlic. Brown on both sides, add the broth, orange juice, zest and prawn.
Step 3
Add the capers, cranberry and cook until reduced. Serve and add chopped chives for garnish. Ready!
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