Grilled prawns and scallops with vegetables

Why always offer the usual rice salad when you can bring to the table an original and appetizing main course like this appetizing basmati rice with grilled prawns and peppers? Rice, as we know, goes well with everything, and in autumn it is perfect with vegetables sautéed in a pan to accompany grilled prawns with the scent of lime. Rich in colors and flavors. Vegetables and shrimps is a rich and tasty first course with a typically oriental flavor. Have I intrigued you? Let's see together how to prepare it. I have slightly modified it, but it remains delicious, with a delicate taste and the scent of the sea, to be served to guests in every season, even now that the cold is starting to be felt. Shrimp and scallops with garlic are a very quick fish-based preparation. It is a delicious appetizer that will be prepared by pouring scallops and shrimp into a large pan and cooking while flavored with lemon juice. Have a nice trip to the kitchen...

Ingredients

Scallops 6 

Prawns 8 

Flour 

Extra virgin olive oil 3 tablespoons 

Garlic 1 clove 

Basil a few leaves 

Lemon juice 3 tbsp 

Salt to taste 

Pepper to taste

Preparation

Rinse the scallops under cold running water to remove any remaining sand. Pat them dry with a sheet of kitchen paper and cut the walnuts in half. Season the scallops and peeled prawns with salt and pepper and sprinkle lightly with flour. Heat the oil over high heat in a large frying pan and pour in the scallops and prawns. Continue to cook over medium heat for 2 minutes, then flip the scallops and shrimp. Add the finely chopped garlic and basil and stir to distribute evenly. Cook for another 2 minutes, until the scallops are golden brown and fairly firm to the touch. Sprinkle with lemon juice and stir to combine. Serve the prawns and garlic scallops piping hot with your veggies.

Recommendations

To make the recipe more colorful and tasty, you can add half a sliced zucchini and two or three cherry tomatoes cut in half to the seafood being cooked.