There’s not much better than prawns on the barbie.... Apart from scallops & prawns with brown butter & grilled lemons! Pair them with a cold beer and all will be well in the world! Brown butter is magical and really elevates the dish, whilst grilling the lemons releases extra citrus flavour.

Enjoy it with a cold bottle of Emerson's Orange Roughy Hazy Tropical Pale Ale.

Ingredients

12	Sea Cuisine Raw Whole Tiger Prawns, shelled (Main)
12	Sea Cuisine Scallops (Main)
2	Lemons, cut in halves
1 handful	Superb Herb Chives
1 pinch	Mrs Rogers Himalayan Pink Salt
1 drizzle	Olivado Extra Virgin Olive Oil
3 Tbsp	Mainland Unsalted Butter, cut into pieces
2 tsp	Delmaine Capers (Main)

Directions

1. Heat the BBQ up to a medium-high heat.
2. Drizzle the hot plate or non stick pan with olive oil, dust the scallops & prawns with salt & pepper and sear on both sides, roughly 1-2 minutes on each side so the scallops are golden and charred and the prawns are pink but not overcooked.
3. In a pan on the bbq melt the unsalted butter and add the capers. Stir until it starts to foam and turn brown, just as it starts to turn brown add a squeeze of lemon. Season with salt and a sprinkle of chopped chives. Drizzle over prawns and scallops and serve with lemons and a cold beer. Divine.

More Fresh barbecue recipes:

BBQ mussel fritters and garlic lemon aioli

BBQ asparagus with macadamia herb crumb