Categories: Food

Tony’s Prawn and Scallop recipe

4 prawns

4 scallops

1 Tbsp. olive oil

cup Sambuca

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.

Anna Borowiecki: Anna Borowiecki joined the St. Albert Gazette in 2000. She reports on local people and events in the arts, entertainment and food industry. She also writes general news and features.