Perfect to serve as starter or main course, but make sure you spread a lot of napkins on the table, as this can be very messy, but absolutely delicious!
Serves 2 (as a main course)
King prawns, 4
Scallops, 4 (2 of them on the shell)
Parsley, 1 tbsp
Garlic, grated, 3 cloves
Extra Virgin Olive Oil
Preheat the oven to 220 C.
Preparing the garlic and parsley butter
Take the butter out of the fridge for at least half an hour to soften. Beat the butter with a wooden spoon until it is soft, then incorporate the grated garlic and the chopped garlic. Season with salt and pepper and set aside.
Preparing the fish
Line a baking tray with parchment paper.
Wash the prawns under cold water, devein, pat dry and transfer on the backing tray.
Wash the langoustines and pat dry, then, using kitchen scissors, cut through the langoustine's shell, along the belly side, and transfer on the tray.
Clean the scallops, removing the little side muscle. Rinse and pat dry. Line two scallops in each shell, and transfer on the tray.
Cut the the garlic and parsley butter into small pieces and scatter over the fish, including the scallops shells.
Season with salt and pepper.
Grill in a pre-heated oven until the crumbs are brown, about 11-12 minutes, depending on the size of the fish.
Serve with slices of lemon.