Ingredients:
- 225g pack of raw uncooked and peeled king prawns (frozen)
- 200g pack raw and uncooked scallops (frozen)
- 25g Winter Tarn salted butter
- 3 gloves of garlic, finely chopped
- 350g pappardelle pasta
- 3 sprigs parsley finely chopped
- 1 tsp olive oil
- 10ml lemon juice and zest of the lemon
- Salt & Pepper to season
Method:
Bring a large pan of salted water to the boil and the pasta and follow the pack instructions.
Meanwhile, place a large frying pan on the stove on a medium heat, add the butter and garlic and soften the butter. *
Add the previously defrosted prawns and scallops and cook through until the prawns cook through (turning from pink to grey) which will take approx. 2-3 minutes. Remember not to overcook the prawns otherwise they will be tough when you eat them.
Remove from the heat and stir in the olive oil, lemon juice, and season to taste.
Drain the pasta and toss into the pan with the scallops and prawns until well mixed, then sprinkle over with the fresh chopped parsley and lemon zest and combine further.
Add to a large serving dish and serve to the table with fresh sourdough and a generous helping of Winter Tarn salted butter.
*If you want to add a little heat to the dish why not add some fresh chilli when you add the garlic and butter…