Prawns and Scallops with a Chunky Tomato and White Wine Sauce and Greens

My sister had a night to herself so she indulged by having two pots of prawns with a lobster sauce and a dressed crab from the Taste the Difference range in Sainsbury’s. I love the idea of a fishy main with a thick sauce and bread to mop it all up. So I did a slightly more budget version of her prawns. Using the other half of the packs of prawns and scallops from last night’s recipe and the rest of the asparagus and broccoli, I made this delicious dish. Although I definitely plated up too much bread, so the recipe below only calls for one slice each.

Serves 2


  • 100g raw prawns
  • 100g raw scallops
  • 1 onion, finely chopped
  • 250g cherry tomatoes, chopped
  • 150ml white wine (to taste)
  • 4 cloves garlic, chopped
  • ½ lemon juiced
  • handful spinach
  • 2 tbsp parmesan, grated
  • 25g butter
  • tenderstem broccoli
  • asparagus
  • 2 thick slices of white bread


  1. To make the tomato sauce, fry the onion gently for 5 minutes until soft and golden. Then add 3 cloves of garlic and cook for a minute. Add the tomatoes and let them stew down for 7 minutes ensuring they still hold some of their shape
  2. Add the spinach, white wine and lemon juice and mix together. Season, taste and keep warm on the hob until the other components are done
  3. Meanwhile steam the asparagus and broccoli in the microwave for 5-6 minutes
  4. To cook the seafood, heat the butter and 1 clove of garlic in a frying pan. After a minute add the prawns and scallops and cook for 4-5 minutes until done
  5. To assemble place the vegetables on the plate, position the seafood mix next to them and spoon the tomato sauce over and between. To finish sprinkle parmesan over everything.