Prawns and Scallops Provencale- One Serving

Chef Addison, Cameo Heights Mansion


3 Large (16-20 size) raw prawns, peeled and deveined
3 Large raw scallops
3 T. butter
2 roma tomatoes, diced and seeded
3 green onions, chopped
1 t. fresh rosemary and thyme, chopped finely
¼ c. good quality white wine


Heat sauce pan and add 2 T. butter. Add prawns and scallops and keep the pan moving so the butter doesn’t burn. Add the roma tomatoes, green onion and kosher salt and fresh ground black pepper until the onion and tomato sweat. Toss and pour in white wine and an additional tablespoon of butter. Keep the contents of the pan moving and reduce slightly. Serve over a bed of rice with lemon wedges. Simple, classic and delicious!