Margies Stirfry Prawns and scallops with moroccan marinara flavours

    1 hour 15 minutes

    The prawns and scallops are marinated in a tasty garlic harissa tomato based marinade The harissa adds a depth of spice and flavour , not just heat, as does the sundried tomato, cashew, parmesan paste, with the baked garlic adding a soft garlicy flavour. The lemon juice gives it a lift. Delicious! Eat on its own in lettuce cups ot mixed into spaghetti.

    Queensland, Australia
    2 people made this

    Serves: 4 

    • 800 gms fresh raw peeled deveined prawns and scallops (roe off)
    • juice 1-2 lemons added to marinade (1 large or 2 small lemons)
    • 1/2 head garlic baked in oven and 1/2 added to marinade
    • 1-2 cloves fresh garlic peeled and finely chopped and added to marinade
    • sundried tomatoes 50 gms
    • 50 gms cashews crushed
    • grated parmesan 25 gms grated (can substitute tomato, cashew and parmsean ready made dip instead )
    • few tablespoons olive oil add to marinade (use only quality olive oil that wont detract from flavour of seafood)
    • handful parsley fine chopped
    • salt and pepper to taste
    • small sprig rosemary add to marinade whole
    • harissa paste 1 tsp (more if you want a bit more heat)

    Preparation:10min  ›  Cook:5min  ›  Extra time:1hour marinating  ›  Ready in:1hour15min 

    1. Mix cashews, sundried tomatoes, parmesan and blend to a paste. You could substitute tomato cashew and parmesan ready made dip intead of making the paste yourself- add 1 tblsp or more to taste for more tomato flavour depth). Then add squeezed out baked and fresh garlic, lemon juice, harissa (add more or less to taste for desired heat) , olive oil and blend. Add chopped parsley and sprig rosemary.
    2. Work through prawn and scallop mixture and marinate for an hour. (Drain off excess fluid before frying.)
    3. Quick fry mixture on high heat and serve in a iceberg lettuce cup if serving as an entree and garnish with lemon or you could add to fresh cooked spaghetti with salt and pepper to taste as a rich flavoured marinara.

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    Love it!  -  15 Oct 2011