Griddled Scallops & Prawns with Fresh Coriander Pesto


  • 12 Scallops
  • 12 Raw tiger prawn tails
  • 4 tbsp Sacla’ Fresh Coriander Pesto
  • A drizzle of Olive oil
  • 4 tbsp Sacla' Free From Mayonnaise


  1. Toss scallops and prawns in half the Sacla’ Pesto
  2. Heat a griddle or frying pan until its hot and brush with oil
  3. Add scallops to pan and cook for 1 minute, then turn and add the prawns
  4. Cook for a further 1-2 minutes until scallops are just set and prawns are cooked through
  5. Mix the remaining Sacla’ Pesto with Sacla' Mayonnaise and chill until ready to use
  6. Serve scallops and prawns with the Pesto dip
Serves: 6Cooking time: Share recipeReview this recipe


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