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Sautéed Prawns & Scallops with Lemon Myrtle

Sautéed Prawns & Scallops with Lemon MyrtleServes 4 as Appetizer


  • 1 tablespoon olive oil.
  • 2 tablespoons finely chopped spring onions.
  • 12 medium peeled and de-veined green king prawns.
  • 8 trimmed scallops.
  • Salt & cracked black pepper (or use Dorrigo pepper as alternative).
  • Ground dried myrtle to taste (between 1 teaspoon & 1 desert spoon).
  • Half cup of Semillon.
  • Cooked rice.


  • Heat the oil and cook onions until translucent, around a minute will do.
  • Increase the heat and add the prawns and the scallops.
  • Add salt and pepper to taste.
  • Cook for a minute or until prawns are firm to touch, sprinkle with lemon myrtle.
  • Pour in the wine and cook to reduce the wine a little.
  • This whole process will take 4-5 minutes.
  • Serve beside cooked rice.