With lockdown affecting many family holidays this summer, you can still bring a taste of the Mediterranean sun to the Island. Gillian Reay-Young recommends having a go at this Spanish classic.
450g (1lb) scallops
225g (½lb) prawns
50g (2oz) butter
1 tbsp olive oil
300mls (10 fl oz) cream (more or less to your taste)
1 crushed clove garlic
1 tsp cornflour
3 tbsp finely chopped parsley
1 to 2 tbsp brandy
Season to taste
1 Sauté the scallops and prawns in the butter and olive oil for three to four minutes. If the prawns are pre-cooked only put them in for the last
2 Add the crushed clove of garlic.
3 Mix in the cornflour and add the cream, then season to taste.
4 When thick enough add the brandy, then stir in the parsley last of all.
5 Serve straight away on rice.
Note: Make sure the scallops are white and orange in colour, removing any brown bits as necessary. Generally, if you buy scallops in packets any brown bits are already removed.