• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, C, E
MineralsManganese, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 400g medium uncooked king prawns

  2. 400g scallops, roe removed

  3. 200g asparagus, trimmed, halved

  4. 1/3 cup coarsely chopped fresh chives

  5. 100g baby spinach leaves

  6. 1 large red capsicum (350g), chopped coarsely


  8. 5cm piece fresh ginger (25g), grated

  9. 1 tablespoon olive oil

  10. 2 tablespoons lemon juice

  11. 1 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Peel and devein prawns Cook prawns, scallops and asparagus, in batches, on heated lightly oiled grill plate (or grill or barbecue) until browned lightly and cooked as desired.

  2. Meanwhile, make ginger dressing.

  3. Place prawns, scallops and asparagus in large bowl with chives, spinach, capsicum and dressing; toss gently to combine.

  4. GINGER DRESSING Press grated ginger between two spoons over large bowl; discard solids. Place oil, juice and sugar in bowl with ginger liquid; whisk to combine.

  5. per serving 6.0g carbohydrate; 5.9g fat; 749kJ (179 cal); 25g protein


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