1. Shell and devein prawns (leave tails intact if you prefer, we don't). 2. Into a medium bowl combine prawns, scallops, oil and garlic. 3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm. 4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm. 5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half. 6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes. 7. Add seafood and simmer uncovered until hot. 8. Serve seafood with vegetables and garnish with the parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
