Scallops With Snapper And Prawns Recipe


Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group


 Fresh scallops12 Ounce (8 Medium Ones, About 350 Grams Prepared Weight)
 Butter1 Ounce (25 Grams)
 Grapeseed oil15 Milliliter (1 Tablespoon)
 Red snapper12 Ounce, scaled and filleted (350 Grams, Tail Piece)
 Shallot1 Small, skinned and chopped
 Cooked prawns12 Ounce, peeled (350 Grams, Whole Ones)
 Coconut flesh30 Milliliter, grated (Fresh Ones, 2 Tablespoon (Leveled))
 Fresh coconut water15 Milliliter (1 Tablespoon)
 Chopped parsley30 Milliliter (2 Tablespoon (Leveled))
 Thick cream30 Milliliter (2 Tablespoon (Leveled))
 Salt To Taste
 Freshly ground pepper To Taste
 Crackers1⁄2 Ounce, crumbled (15 Gram)

Nutrition Facts

Serving size

Calories 371 Calories from Fat 142

% Daily Value*

Total Fat 17 g26.8%

Saturated Fat 8.5 g42.6%

Trans Fat 0 g

Cholesterol 85.1 mg

Sodium 335.7 mg14%

Total Carbohydrates 8 g2.8%

Dietary Fiber 1.1 g4.5%

Sugars 0.6 g

Protein 45 g90.8%

Vitamin A 20.7% Vitamin C 22.4%

Calcium 7.7% Iron 8%

*Based on a 2000 Calorie diet


1. Pat the scallops dry between sheets of kitchen paper. Put the butter and oil into a shallow heatproof casserole or browning dish and microwave on HIGH for 1 1/2 minutes.
2. Add the scallops, piercing each with a knife point, and turn until coated in the butter-oil mixture. Cover loosely with cling film and microwave on HIGH for 1 minute, turning over halfway through cooking time. Drain and remove from the pan. Set aside.
3. Cut the snapper into 1 cm (1/2 inch) diagonal strips. Add these with the shallot, prawns, coconut flesh and water and microwave on HIGH, uncovered, for a further 2 minutes.
4. Stir in the parsley, halve the scallops crosswise and then replace them in the mixture and microwave on HIGH, uncovered, for 1 1/2 minutes or until well heated.
5. Stir in the cream to the fish stew, season with salt and pepper and scatter the cracker crumbs over. Microwave on HIGH for 1/2 - 1 minute or until the sauce is hot. Serve in bowls, soup plates, scallop shells or in the centre of a mound of sweet potato or pumpkin if wished.