Inspired by a recipe in The Cook’s Book called ‘Warm lentil salad with scallops’, I had a quick read and then made my own version.
I used raw frozen scallops and prawns, which I defrosted in a bowl of cold water. After 10 minutes, I refreshed the water and left to completely defrost.
In the meantime, finely chop some spring onion and a red chili. Drain off the water from the seafood and add the chili and spring onion. Also add the juice of half a lime, a crushed clove of garlic, some soy sauce and black pepper.
Separately, dice a quarter of a red bell pepper and half a small onion and set aside.
In two separate frying pans, heat some olive oil. In one, place the diced onion and red pepper.
In the other pan, first add the prawns, slightly BEFORE the scallops as they take longer to cook, then the scallops.