If you think seafood cookery is all about deep-frying, think again. This simple but elegant dish demonstrates how poaching keeps seafood moist and provides a flavoursome base for the sauce. Cooking fish in wine is a good idea because of the flavours wine adds to the cooking.
Patsy Jamieson, Diane Temple
2 teaspoons olive oil
1 large leek (white and light-green part only), halved lengthways and sliced
½ cup dry white wine
¾ cup reduced-salt chicken stock
300 g green medium king prawns, peeled and deveined
300 g scallops, halved
1 tablespoon mono- or polyunsaturated margarine
1 orange, zested and segmented
freshly ground black pepper to taste
pinch cayenne pepper
2 tablespoons chopped fresh parsley
80 g rocket leaves
sourdough bread, to serve
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Heat the oil in a deep frying pan over medium-low heat. Add leek and cook until tender but not browned, 4 to 6 minutes. (Add 1 tablespoon water, if necessary, to prevent scorching.)
Add wine and stock. Bring to a simmer. Add prawns and scallops, cover, and simmer over medium-low heat until prawns are pink and scallops are opaque in the centre, 4 to 5 minutes.
Transfer prawns and scallops to a warm bowl with a slotted spoon. Cover and keep warm. Increase the heat under the pan to medium-high. Boil the cooking liquid for 2 to 3 minutes to intensify flavour. Remove from the heat.
Add margarine, whisking until melted and incorporated into the sauce. Whisk in orange zest, black pepper and cayenne. Spoon sauce over the prawns and scallops and garnish with parsley. Serve on rocket tossed with orange segments and sourdough bread to mop up the sauce.
Substitute cubes of firm, white fish if you are unable to find scallops.