chopped fresh coriander leaves lime
wedges, to serve
Heat the butter and 1 tbsp of the
oil in a large frying pan over high heat. Add the prawns and cook for 1
minute, or until pink, then set aside. Add the scallops, spacing well
apart, and cook for 30 seconds each side, then add to the prawns.
Add the remaining oil to the pan
and reduce the heat to medium. Cook the garlic, ginger, lemon
grass, coriander root, chili and spring onion for 1-2 minutes, or
until the garlic is golden. Add the lime juice, mirin and
stock and bring to the boil. Cook for 1 minute, then return the
seafood to the pan and cook for 2-3 minutes, or until cooked
Keep warm. Cook the pasta in a large saucepan
of boiling water for 2-3 minutes, or until al dente. Drain and toss with the seafood
and coriander. Season to taste, then serve with
the lime wedges.