The garlic confit can be used in so many ways with so many different ingredients.
I like to serve this prawn and scallop recipe on hot sunny days. It’s perfect with and ice cold beer or a glass of pinot. I can’t remember a time when I’ve made it when there were any leftovers. The dish gets gobbled up every time.
The only real work is in the garlic confit. This really isn’t any work at all but you do need to watch it to ensure the garlic cooks slowly and doesn’t burn. Cooking the garlic really slowly gives it a sweet flavour that goes so well with the tartness of the limes.
If you do happen to have any garlic confit left over, safe it in the remaining oil for up to three days. You can add it to bread, pasta, curries… really it goes in anything that tastes great with garlic.
The frying of the prawns and scallops is quick. Usually a minute to a minute and a half is all it takes. Both the scallops and the prawns need to be just cooked through. Be careful not to overcook the scallops or they will get tough.
Of course, the shellfish could also be cooked on a BBQ on skewers.
8 large scallops
30 raw prawns – shelled or unshelled
1 cup (250ml) extra version olive oil
40 cloves of garlic roughly chopped
A pinch of salt
2 chipotle peppers in adobo sauce (optional but preferable)
Juice of one lime
Limes and salt/pepper blend to serve
Place you chopped garlic in a small saucepan and cover it with the olive oil.
Place the pan over low heat and bring to a slow bubble. Remember, the slower you cook the garlic the better and sweeter it will taste.
Watch the garlic carefully for 30 to 40 minutes slowly cooking away. Be sure the garlic does not burn or turn hard in the oil.
Try adding the garlic oil and any remaining garlic confit to pasta for a quick and easy meal.
After about 30 minutes, check the garlic. It should be really soft. If not continue cooking for a few more minutes.
Remove from the heat and scoop the garlic out with a slotted spoon.
Plop it into a bowl and add the salt, lime juice and chipotles in adobo sauce.
Heat a frying pan over high heat and add a little of the garlic oil.
Quickly pan fry your scallops and prawns until they are just cooked through.
Serve the prawns and scallops with lime wedges and the garlic confit.