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.
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.
Work through prawn and scallop mixture and marinate for an hour. (Drain off excess fluid before frying.)
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.