I couldn't really decide on what entree to serve for Valentines Day dinner so I ended up making a Mixed Seafood Plate with two Dipping Sauces, one a Seafood Cocktail Sauce and the other was Garlic and Spring Onion Mayonnaise.
On the small plate is Noel's Chilli and Ginger Scallops. I will have to see if I can get him to share his recipe with us. They are delicious and so full of flavour. Definately one of his specialities!!
On the small plate is Noel's Chilli and Ginger Scallops. I will have to see if I can get him to share his recipe with us. They are delicious and so full of flavour. Definately one of his specialities!!
Serves 4
Points per serve: 6
500g white fish, no bones or skin (I used gummy shark)
250g raw peeled and deveined prawns
350g calamari hood
2 tablespoons plain flour
2 teaspoons paprika
salt and pepper
¼ cup vegetable oil
½ red capsicum, sliced thinly
1 spring onion, sliced thinly on diagonal
coriander leaves, to garnish
Rinse the fish, prawns and calamari and pat dry.
Cut the fish into large cubes. Score the inside of the calamari hood and then slice into large pieces.
In a large snap lock bag mix the flour and paprika, season with salt and pepper to taste. Add all the seafood, seal bag and toss contents to combine.
Heat oil in a large non-stick frying pan until hot, add contents on bag and fry until golden brown or approximately 5 minutes, separating pieces as required.
Drain on paper towel and place onto plate.
Garnish with the capsicum, spring onion and coriander leaves.
Serve immediately.
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