1 Tbsp. olive oil
cup 35 per cent cream
Dash of salt and pepper
1 tsp. parsley for colouring
Add olive oil to a hot frying pan and heat for one minute on medium-high. Fry prawns and scallops in hot oil until golden brown about two minutes.
Flip prawns and scallops to the other side and cook for another two minutes.
Add Sambuca. Light with barbecue lighter and stand back. Flambé until the flame burns off, about 15 seconds.
Turn temperature down, add cream and simmer on low heat. Add salt, pepper and parsley. Thicken to taste.