400 g can lobster bisque
1 tbsp harissa
zest and juice ½ lime
2 tbsp pure cream, plus a little extra for drizzling
8 large raw king prawns, peeled
6 scallops, roe removed
1 tbsp garlic butter
small handful coriander, leaves picked
½ red chilli, thinly sliced
toasted bread, to serve
- Heat the lobster bisque, harissa and lime juice In a small pan until bubbling. Add the cream, reduce the heat and keep warm while you cook the seafood.
- Season the prawns and scallops. Heat the garlic butter in a frying pan until starting to foam. Add the seafood and cook for 1 min on each side until the prawns are pink and the scallops are cooked and starting to brown, but still have a little bounce.
- To serve, pile the prawns and scallops into the centre of 2 shallow soup bowls, pour around the spicy bisque, scatter with a few coriander leaves, chilli slices, lime zest and a drizzle of cream. Serve with toasted bread.