Ingredients

• 500 g king prawns (medium raw)
• 250 g scallops (roe removed)
• 2 teaspoons olive oil
• 3 garlic cloves (crushed, minced)
• 340 g asparagus (halved on the diagonal)
• 150 g sugar snap peas (trimmed)
• 2 teaspoons lemon juice
• 2 tablespoons dry white wine
• 3/4 cup cream (180ml)
• 2 tablespoons parsley (coaarsely chopped)

Instructions

1. Shell and devein prawns (leave tails intact if you prefer, we don't).

2. Into a medium bowl combine prawns, scallops, oil and garlic.

3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.

4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.

5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.

6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.

7. Add seafood and simmer uncovered until hot.

8. Serve seafood with vegetables and garnish with the parsley.