Seared garlic seafood with spicy harissa bisque

• lobster (canned) g

  bisque

• harissa↗1 tbsp tbsp
• zest and juice ½ lime
• single cream↗2 tbsp tbsp

  plus a little extra for drizzling

• large raw king prawns↗8

  peeled

• scallops↗6

  roe removed

• garlic butter1 tbsp tbsp
• small handful coriander

  leaves picked

• ½ red chilli

  thinly sliced

• toasted bread

  to serve

Step-by-step instructions

1. 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. 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. 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.