Seared garlic seafood with spicy harissa bisque* Valentine's Day

 

 

Ingredients

• 400g can lobster bisque
• 1 tbsp harissa
• zest and juice ½ lime
• 2 tbsp single cream, plus a little extra for drizzling
• 8 large raw king prawns, peeled
• 6 scallops, roe removed
• 1 tbsp garlic butter
• small handful coriander, leaves picked
• ½ red chilli, thinly sliced
• toasted bread, to serve
•   Prep: 10 mins Cook: 5 mins
  Easy
  Serves 2 
   

  Method

  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.
  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.
  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.