Creamy Tuscan Scallops and Prawns

Amy Massey
by Amy Massey
2 Servings
20 min

I've been really enjoying my rich, Creamy, indulgent dishes lately since getting back to a keto lifestyle and this dish is no exception. I first enjoyed this dish during the first covid lockdown, before I even knew what keto was, so don't worry, everyone will enjoy this!

The rich creaminess is cut through by the sharpness of the sun-dried tomatoes. The flavours of this dish will take you straight to Italy (or at least a really good Italian restaurant!).

I like to use scallops and prawns with this dish, but I do believe that the sauce would work equally well with most shellfish or even just served over a grilled chicken breast.

This delicious Creamy tuscan prawns and scallops dish will take you straight to Italy as soon as you taste it.

Goes great with pasta, such as linguine, or steamed greens if you're keeping it low carb.

A thick and creamy sauce is made up of cream, chicken stock, Parmesan cheese and mixed herbs.

Fresh Spinach is added u tip wilted, taking on the delicious flavours of the sauce.

The tanginess of sundried tomatoes really help to cut through the creaminess of this dish so it doesn't feel too heavy on the stomach.

Creamy Tuscan Scallops and Prawns
Recipe details
  • 2  Servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 150g King Prawns, peeled and deveined (I used pre-cooked)
  • 150g scallops, prepared with roe removed
  • 2 tbsps olive oil
  • 4 cloves garlic, minced
  • 80g sundried tomatoes in oil, drained and thinly sliced
  • 2 large handfuls babyleaf spinach
  • 250ml chicken stock
  • 250ml double cream
  • 1 tsp dried mixed herbs
  • 1 large handful freshly grated parmesan cheese
  • Salt & Black pepper

Rinse the seafood in a sieve under cold running water.
Pat the seafood dry with kitchen towel.
Season one side of the prawns & scallops.
Heat a wok or frying pan with 1 tbsp olive oil.
When the oil is hot, add the scallops and cook for 1 min, season the other side, then flip and cook the other side for 1 min. Remove and set aside.
Heat another tbsp of oil and repeat the same process for the prawns, cooking for around 30 seconds if the prawns are already cooked or 2 mins if raw. Remove and set aside.
Add the minced garlic and stir fry for 30 seconds until fragrant.
Add the stock, cream, sundried tomatoes, parmesan and dried herbs. Bring to a boil and simmer for 3 mins until thickened.
Add the spinach and simmer for 2 mins while stirring, until the spinach has wilted.
Return the seafood to the pan and stir through.
Serve with cooked pasta, such as linguine or steamed greens.