Griddled Scallops & Prawns with Fresh Coriander Pesto
On the table in 20mins
Serves 6
Ingredients
- 12 scallops
- 12 raw tiger prawn tails
- 4 tbsp. Sacla’ Fresh Coriander Pesto
- 1 drizzle olive oil
- 4 tbsp. Sacla' Vegan Mayonnaise
Method
- Toss scallops and prawns in half the Sacla’ Pesto
- Heat a griddle or frying pan until its hot and brush with oil
- Add scallops to pan and cook for 1 minute, then turn and add the prawns
- Cook for a further 1-2 minutes until scallops are just set and prawns are cooked through
- Mix the remaining Sacla’ Pesto with Sacla' Mayonnaise and chill until ready to use
- Serve scallops and prawns with the Pesto dip
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