Scallops, prawns, snow peas & Tobbiko
See what happens when you treat your kids to good food. Yes I have to cook Scallops, prawns, snow peas & Tobbikofor my Amy. This looks all restaurant like, and her feedback was that it was amazing, just like the restaurant – works for me!!!
I asked Amy this day what would she like for lunch, as I was disappearing to Kallang for the weekly shop and to get ingredients for what she decided upon.
“Daddy I would like the prawns with the little prawns and scallops that we had at Pan Pacific please…” Says Amy.
“HUH!!!” Says I. “Er OK babe, I’ll see what I can do.”
Here is that lunch for Amy, so a single portion. Multiply by number of people for whom you have eating. This is my created version of that Pan Pacific experience, my Scallops, prawns, snow peas & Tobbiko;
- 2 fresh scallops;
- 5 fresh prawns, shelled, de-veined (removing the black vein from the back by slicing a small incision all the way down the back of the prawn and pulling the black vein out – this also makes the prawns ‘butterfly’ when cooked);
- 5-6 snow peas cut in to 1/2″ pieces on the diagonal so they look nice;
- 1 finely chopped garlic clove;
- 1/4 handful of dried shrimps or prawns (you get these in a packet in supermarket);
- 2 tablespoons of XO sauce;
- Olive oil;
- Sea salt & cracked black pepper; and
- For serving I used a couple of teaspoons of Tobbiko – Japanese caviar that they use in sushi.
Here we go – how to prepare and cook my Scallops, prawns, snow peas & Tobbiko;
- In to a mixing bowl throw in the scallops, and prawns;
- Drizzle with some oil and a pinch of salt and pepper;
- Mix it up;
- Take a griddle pan and oil it a little. Throw in the scallops and prawns and cook until nicely pink (the prawns) and starting to brown slightly – same for the scallops. This will take literally 2-5 minutes maximum;
- Set these aside off the heat as they will over cook if you leave them in the pan;
- In another pan get the garlic in some oil, and on to the heat, and soften that a little;
- Then in with the snow peas and cook a little while – do not over cook as you want a crunch still to the peas not soft goo;
- Add in the XO sauce, and then the prawns and scallops and stir-fry through for a couple of minutes;
- Quickly get the dried prawns in there to warm through and soak up some juices, and you are finished.
Plate this up in a wee pile, and then spoon some of the Tobbiko (or similar) on top. See the pearls of orange, that be them. That’s it – Scallops, prawns, snow peas & Tobbiko.