Seared garlic seafood with spicy harissa bisque

10-30 minutes 2 servings 600 kcal or less bouillabase fish soup langoustine love is good food mains meal for two quick romantic soup valentines

N/A

Source

Ingredients

400g can lobster bisque

1 tbsp harissa

zest and juice ½ lime

2 tbsp single 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

Method

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.