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    Griddled Scallops and Prawns with Tomatoes and Tapenade

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    Griddled Scallops and Prawns with Tomatoes and Tapenade

    This is light but rich, bold in flavour and a real treat.

    Serves: 4


    • 16 Waitrose King Scallops
    • 16 Waitrose Raw Tiger Prawn Tails, butterflied - split down the back and flattened
    • Freshly ground black pepper
    • 165g jar Waitrose Tapenade with Sun Dried Tomatoes
    • 50g bag Waitrose Rocket, to garnish
    • For tomatoes
    • Oil for frying
    • 500g cherry tomatoes
    • 2tbsp olive oil
    • 1tbsp balsamic vinegar
    • 1 pack Waitrose Fresh Herbs


    1. Heat a griddle pan or frying pan until hot, brush with a little oil, then add the tomatoes. Cook for 4-5 minutes until piping hot and starting to brown, rolling the tomatoes around the pan occasionally. Turn into a bowl, add the olive oil, balsamic vinegar and half the herbs. Keep warm.
    2. Clean the griddle, reheat and brush with a little oil. Season the scallops and prawns with pepper, add the scallops to the pan and cook for 1 minute, then turn and add the prawns. Cook for a further 1-2 minutes until the scallops are just set and the prawns are pink on both sides and cooked through.
    3. Divide the tomatoes between four large, warm, deep soup plates, top with the scallops and prawns, then a spoonful of tapenade. Garnish with rocket, sprinkle with the remaining herbs and drizzle with the oil and vinegar from the tomatoes. Serve with warm Waitrose Ciabatta rolls.

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    4 stars