COLUMNS: Ken’s Seafood Supreme a delicious blend of flavours

I was looking for a good seafood recipe and found several on a site on my computer.

I was looking for a good seafood recipe and found several on a site on my computer.

The trouble is there are so many good tasting recipes, it is hard to choose the right one.

What I do sometimes is look for a recipe that has the goodies I have in my fridge, or the pantry.

Most of the grocery stores in town carry a good selection of seafood and if you can’t find what you are looking for, then go to a recipe that has the right ingredients.

I get a bag of giant prawns and some scallops so I have these to use whenever I want.

Then I have some trout I caught last year and they are still good to use in a seafood dish.

I use garlic for a lot of seafood dishes as it adds a nice taste to whatever I am cooking.

Here a nice and easy seafood dish that melts in your mouth.

Ken’s Seafood Supreme

• Three butter

• 3 tbsp olive oil

• 4 tbsp garlic cloves  chopped

• 8 tiger prawns.

• 1 dozen small scallops

• 2 trout fillets from 16 inch trout

• 1/2 cup white wine

• Seasoned sea salt and pepper to taste

• Chives or onion tops for decoration

Heat a frying pan on medium and add butter, olive oil and two cloves of chopped garlic.

After heating garlic for five minutes shut off the pan and let all the ingredients get happy together.

One hour later turn on the heat under the pan until medium hot once again, then add one-quarter cup of wine.

Maintain on medium heat for about 10 minutes, or until a nice syrupy sauce is left.

Turn off the heat under the pan and add scallops and prawns. Leave for one hour.

This gives time for the scallops and prawns to snuggle up to the fine tasting sauce of garlic and wine.

After an hour turn the heat to medium, take out the prawns and the scallops.

Add the rest of the wine and garlic and let it cook on medium for about five minutes.

Put the fish in the pan and, when the fish is almost done, return the prawns and scallops.

Cook altogether for a few more minutes.

Use seasoning sea salt to taste, along with a little pepper.

Serve the prawns and scallops over the fish, then pour  the rest of sauce over the dish.

The actual cooking does not take much time, but you do have to organize this dish, somewhat, because it does take some time to let the flavours meld together and get really happy.

Bye for now and GOOOOOD COOKING.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.