A delicious combination of prawns and scallops are served in a creamy sauce that's flavoured with rosemary and chicory. Serve on a bed of spaghetti or linguine.
1 person made this
2 tablespoon olive oil
1 onion, finely chopped
2 cloves of garlic, minced
4 heads of chicory, sliced
1/2 teaspoon fresh rosemary
1/2 teaspoon Worcestershire sauce
1 teaspoon sugar
salt and pepper, to taste
12 raw jumbo king prawns
12 fresh scallops
200ml double cream
Method Prep:15min › Extra time:15min › Ready in:30min
Heat oil in a large pan over medium heat; add onion and garlic and cook until fragrant, about 1 minute. Stir in chicory, rosemary, sugar and Worcestershire sauce; cook for 8 to 10 minutes over low heat.
Cook spaghetti in salted, boiling water according to the instructions on the packet; drain well.
Melt butter in a separate pan; add scallops and cook each side for 1 minute. Add prawns to the pan and toss to coat in butter.
Stir cream into chicory mixture and season with salt and pepper; add cooked spaghetti, prawns and scallops. Toss everything together well to combine; serve hot.