This is an absolutely delicious dish that you can easily whip up in 15 minutes! Perfect for a fancy mid week dinner or an easy entertainer meal. Bon appetit!
2 tsp olive oil
1.2 litres of chicken stock
2 cloves of garlic – finely chopped
200g Chorizo – skin removes, finely chopped
500g raw king prawns
250g raw scallops
200g quick cook polenta
100g grated Parmesan
Bunch of chives finely chopped
Heat the oil in a frying pan over a medium-high heat. Add the chorizo and cook for 3 – 4 mins.
Heat the veggie stock to boil then add the polenta to the stock and whisk vigorously for 1 min until nice and thick. Remove from the heat and whisk in the Parmesan and butter for 1 min more until melted. Season well.
Add the garlic and prawns to the frying pan and cook for 3-4 mins until the prawns just turn pink, stirring occasionally.
Add the scallops and fry on high heat until golden brown (about 1 – 2 minutes).
Serve the prawns, scallops and chorizo in their oils on top of the polenta, with the parsley scattered over the top.
Jen & Lou xx