In a little butter I pan fried the scallops and tiger prawns for a couple of minutes. Then lifted them out and placed them on the buttered toast. Then into the butter I added a little olive oil and the asparagus. Near the end I added a little balsamic vinegar.
Salt and pepper and consume!
3 comments:
Oh, yum!!! Drooling over the photos. Incidentally, i cooked tiger prawns today too...
Hey, my Fiance is on his way out to go diving this afternoon and i hope he brings me home some scallops!
Tiger prawns rule!
Sounds idyllic! I'll be round for supper!
yummy!
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