With company coming for dinner, Don wanted to use the Limoncello liqueur I made earlier. I sampled it and it was really tasty. Here we go…
It takes roughly ten minutes to make. Have your prawns and scallops prepared (deveined and peeled).
For four adults he had:
- 12 prawns and 12 scallops
- 1/2 cup butter
- 4 loves garlic, minced
- 1/2 cup Limoncello
- few sprigs of fresh parsley
Melt the butter in a very hot frypan:
- add prawns and garlic and cook for 2 minutes
- sear the scallops on both sides and set aside
- add both to frypan and
- pour in Limoncello and let alcohol evaporate for 2 minutes
- season as you like it and add parsley sprig for colour
Serve with toasted focaccia bread and then watch people trying to catch every drop. They simply dipped their bread in it to sop it all up.
This post was posted in Appetizers, Fish/Seafood