Chilli Tomato Prawns and Scallops
Dive into a symphony of bold flavors with this Chilli Tomato Prawns and Scallops recipe—a true showstopper for seafood lovers! This quick and easy dish combines succulent jumbo prawns and perfectly seared scallops, all bathed in a vibrant, spicy tomato sauce infused with garlic, red chili, and a touch of cayenne for subtle heat. The addition of fresh parsley and a squeeze of lemon juice brightens the dish, while hints of paprika and oregano elevate its Mediterranean-inspired essence. Ready in just 35 minutes, this one-pan recipe is perfect for impressing dinner guests or upgrading your weeknight meals. Serve it over fluffy steamed rice, al dente pasta, or crusty artisan bread to soak up every drop of the rich and zesty sauce!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 grams large prawns (peeled and deveined, tails on)
- 300 grams scallops
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 units garlic cloves (minced)
- 1 unit red chili (finely chopped)
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the prawns and scallops dry with a paper towel. Season with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the scallops and sear for 1-2 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the minced garlic and chopped red chili. Sauté for 1 minute until fragrant.
Stir in the canned crushed tomatoes, tomato paste, paprika, cayenne pepper, oregano, salt, and black pepper. Let the sauce simmer for 5 minutes, stirring occasionally.
Add the prawns to the skillet and cook for 3-4 minutes until they turn pink and opaque. Return the seared scallops to the skillet and simmer for an additional 2 minutes to heat through.
Stir in the fresh parsley and lemon juice. Adjust seasoning to taste, if needed.
Serve the Chilli Tomato Prawns and Scallops hot over steamed rice, cooked pasta, or alongside crusty bread.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 125 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
