Pan Fried Scallops and Prawns with Mango Dipping Sauce
6 Roeless king scallop meats, fresh or defrosted, cleaned
6 Large raw warm water prawn tails, fresh or defrosted
30g (1oz)

Prepared parsley or garlic butter
1 x 227g jar Mango chutney
Half Green chilli, deseeded and finely chopped
Half Small red onion, finely chopped
  Few sprigs fresh taragon
 
1 Heat a medium pan with the garlic butter. Add the prawns and scallop meat.
2 Cook for 2-3 minutes, shaking the pan occasionally. Season.
3 Serve immediately on salad leaves with the chutney.
Serves 2