Sweet Chili Lime Seafood

1 tbsp olive oil

340g (0.75 lb) raw large tiger prawns, peeled & deveined

12 large raw scallops

1/3 cup white wine

Juice of 2 limes (zest removed first and reserved for garnish)

½ (one half) cup prepared red pepper jelly

½ (one half) tsp salt

1. Heat a separate large nonstick pan over medium-high heat.

2. Add the olive oil. Add the scallops and let them sear on one side for approximately 1 minute.

3. Turn the scallops over and sear the other side for another minute.

4. Slowly add the wine, then add the lime juice, pepper jelly and salt. Stir until the pepper jelly has melted into the liquid.

5. Once the liquid is boiling, add the prawns and cook, while stirring frequently, until the prawns have just turned pink. (Overcooked prawns become rubbery)

Immediately remove the scallops and prawns from the pan and set aside.

6. Turn the heat to high and boil (reduce) the sauce until syrupy enough to coat a spoon. *Hint – you will need to remove than pan from the heat to the let boiling subside in order to see how syrupy the sauce is getting.