Pasta is my all-time favourite meal for dinner. I have cooked and posted recipes of a variety of
pastas since the very inception of my blog with Chicken Fettuccine in Creamy Vodka Sauce and
Spaghetti Ala Norma topping the chart in terms of page views. Yesterday night my palate desired
for something different departing from my usual norm of pastas. It's strange that the thought of
combining scallops and prawns never entered my mind until very recently when out of desperation
to gratify my husband's craving for scallop, I thought to incorporate them in pasta cuisines.
I combed the cyber world for some effective prawn scallop concoction but none stuck in my
mind, so I came up with my own recipe. It was scrumptious to say the least. The creamy sauce
bursting with garlic flavour gives you a wholesome experience.
Ingredients: Cooking time:30 minutes
ü 10-12 medium size prawns
ü 8-10 scallops
ü 1/2 kg/1 pound Capellini pasta (boiled)
ü 4 scallions (white and green part thinly sliced)
ü 1/2 cup light coconut milk
ü 4 tbsp chilli garlic sauce
ü 1 tsp paprika
ü Black pepper taste wise
ü Salt to taste
ü 2 tbsp whipping cream
ü Parsley leaves (for garnishing)
ü White oil for cooking
1) Heat oil in a skillet and shallow fry scallions. Add scallops and prawns. On medium heat, shallow fry them. The water discharged by scallops and prawns during cooking will help them become tender. Add chilli garlic sauce. Stir and cook for 1 minute. Add whipping cream, paprika and black pepper. Cook for 2 minutes stirring occasionally.
2) Add coconut milk and cook for 1 minute. Slide the pasta into the skillet. Add salt and mix in properly.
3) Garnish with fresh parsley leaves. Serve hot.