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


 Seared garlic seafood with spicy harissa bisque


  • 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
    Serves 2 


    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.