Scallops and prawns with ham butter and peas and broad beans

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins


For the ham butter

  • 50g/1¾oz Iberico ham, finely chopped
  • 150g/5½oz butter, softened and beaten
  • 1–2 tbsp smoked paprika

For the vegetables

  • 50g/1¾oz unsalted butter
  • 1 courgette, ½ cut into ribbons and ½ into rounds
  • 200g/7oz broad beans in their pods
  • 200g/7oz peas in their pods
  • 1 Little Gem lettuce, cut into quarters, core removed
  • olive oil, for drizzling

For the crispy kale

  • vegetable oil, for deep-frying
  • handful kale, leaves picked
  • pinch salt
  • pinch sugar
  • pinch smoked paprika

For the scallops and prawns

  • 400g/14oz large raw prawns, peeled and halved
  • 2 scallops, halved
  • 1 lemon, juice only
  • olive oil, for dressing
  • lemon wedges, to serve
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