Seafood in Lemon Cream Sauce

• king prawns (medium raw)↗500 g
• scallops (roe removed)↗250 g
• olive oil↗2 teaspoons
• garlic cloves (crushed, minced)↗3
• asparagus (halved on the diagonal)↗340 g
• sugar snap peas (trimmed)↗150 g
• lemon juice↗2 teaspoons
• dry white wine↗2 tablespoons
• cream (180ml)↗3⁄4 cup
• parsley (coarsely chopped)↗2 tablespoons

Step-by-step instructions

1. 1

   Shell and devein prawns (leave tails intact if you prefer, we don't).

2. 2

   Into a medium bowl combine prawns, scallops, oil and garlic.

3. 3

   Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.

4. 4

   Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.

5. 5

   Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.

6. 6

   Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.

7. 7

   Add seafood and simmer uncovered until hot.

8. 8

   Serve seafood with vegetables and garnish with the parsley.