Chilli Tomato Prawns And Scallops Recipes

CHILLI TOMATO PRAWNS AND SCALLOPS

Chilli Tomato Prawns and Scallops image

From the Woman's Day magazine. Suggested you serve with steamed rice and top with rocket. Time does not allow for peeling prawns. Tips given - 1. Use chilli sauce to taste in place of chilli. 2. Omit scallops and use 500 grams prawns. 3. Serve with crusty bread. The original recipe included 100 grams feta cheese which was crumbled and added at the end. The weight of prawns is flesh weight, if buying whole to peel you would need 450 to 500 grams.

Provided by ImPat

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion (chopped)
2 garlic cloves (crushed or mince)
400 g diced tomatoes
1/4 cup white wine
1 red chile (small, finely chopped deseed if desired)
300 g prawns (raw peeled, deveined, tails intact, I usually remove tail)
200 g scallops (cleaned and halved)
3 spring onions (scallions, sliced)

Steps:

Heat oil in a large frying pan on medium. Saute onion and garlic for 2 to 3 minutes, until onion is tender.
Blend in tomatoes, wine and chilli and season to taste. Simmer for 2 to 3 minutes.
Stir in prawns, scallops and spring onions, simmer for 3 to 5 minutes until prawns change colour and are tender.
Season to taste.

Nutrition Facts : Calories 168.8, Fat 4.7, SaturatedFat 0.7, Cholesterol 106.5, Sodium 630.4, Carbohydrate 11.4, Fiber 2.1, Sugar 4.8, Protein 17.9

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