Tiger Prawn & Scallop Pil Pil

Tiger Prawn & Scallop Pil Pil

This dish has to be the simplest dish i have ever featured. A common thought that the best dishes are the simplest ones rings true when you have excellent ingredients such as these. Freshly caught black tiger prawns and sweet scallops are lightly cooked in quality olive oil with garlic, parsley and chilli flakes. Five ingredients and 10 minutes are all that is needed. You can use this dish as a lightish starter served with crusty bread or as a main with rice. In the words of one of my favourite food writers, Action Bronson 'F**k that's delicious.

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SWANKINGREDIENTS

Serves 2

  • Tiger Prawns 12
  • Scallops 12
  • Garlic 4 Cloves
  • Extra Virgin Olive Oil 50ml
  • Chilli Flakes 1 Tablespoon
  • Parsley small bunch

METHOD

1. In a frying pan heat the olive oil on low heat. Try and use the highest quality olive oil you can and ensure it is Extra Virgin. The oil not only cooks the prawns but also adds much of the flavour.

2. Finely slice the garlic cloves and simmer in the oil for 3 minutes. The idea is to slowly cook the garlic so it imparts its flavour into the oil. Ensure you do not have the heat too high otherwise the garlic will burn fairly quickly and make the dish bitter.

3. Next, add the dried chilli flakes, I like it on the hot side with 1 tablespoon but alter to suit your taste if necessary. As with the garlic let the chilli infuse the oil on low heat for another 3 minutes

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4.Heat a cast iron skillet or heavy pan until it starts to smoke. Add a drizzle of oil and sear the prawns for one minute per side ensuring not to overcrowd the pan. The idea is not to fully cook the prawns at this stage but rather sear hot and fast which will caramalise and colour the shell-fish. Once the prawns are seared place in the oil

5. Prep the scallops by lightly scoring their surface which will create texture when frying. Like the prawns add to the searing hot pan and cook for 30 seconds per side. I also added a small knob of butter which adds a slight nutty flavour to the sweet scallops.

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6. To finish the dish add the scallops to the oil along with the prawns and some chopped fresh parsley. Give everything a little stir and turn the heat up high. Let the flavours of the dish combine for a further minute then serve. Pil Pil is traditionally served as a starter with fresh bread in Spain but I opted for some rice which turned this simple appetizer into a main course. 

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Hope you enjoy,

Paul