Griddled Pesto Scallops and Prawns

INGREDIENTS:

• 12 scallops
• 12 raw tiger prawn tails
• 4 tbsp Saclà Pesto alla Genovese
• 4 tbsp mayonnaise

METHOD:

• Perfect party finger food for a summer evening. Your friends will love these delicious morsels with our wild rocket pesto dip.
• Toss the scallops and prawns in half the Saclà Pesto alla Genovese
• Next heat a griddle or frying pan until it’s hot and brush with a little oil.
• 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 deliciously pink on both sides and cooked through (you may need to do this in batches).
• Next mix the remaining Saclà Pesto alla Genovese with the mayonnaise and chill until ready to use.
• Serve the scallops and prawns with the pesto dip. After you, they’ll be the most popular dish at the party.