Nice for a Saturday lunch and if you have guests, the seafood takes little time to cook. A little update on the 70’s prawn cocktail:
Scallops, preferably fresh from the fishmonger
Cleaned and sliced calamari, dipped in seasoned flour
Lemon juice or lime juice
Olive oil and a knob of butter
Sprinkle of paprika
Boiled baby new potatoes
Cold boiled eggs
Pour a little olive oil with a knob of butter into a frying pan. Place on a low to medium heat. Add the calamari and sprinkle with the paprika. Turn a few times until looking golden, then add the scallops for about 1 minute each side. Be careful not to overcook as they can become rubbery and nobody wants that. Squeeze half a lemon or lime on the cooked seafood and serve lukewarm with the salad ingredients.
A basket of baguettes with butter or garlic butter would be nice on the side with a chilled bottle of French Viognier.
Son made his own version, leaving out the prawns.