Creamy Garlic Chicken Prawns & Scallops

Directions

1. Prepare the Chicken:
   • Season the chicken pieces with salt and pepper.
   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   • Add the chicken and cook until golden brown and cooked through. Remove and set aside.
2. Cook the Prawns and Scallops:
   • In the same skillet, add the remaining olive oil.
   • Add the prawns and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
   • Add the scallops and cook for 1-2 minutes on each side until golden brown. Remove and set aside.
3. Make the Creamy Garlic Sauce:
   • In the same skillet, melt the butter and add the minced garlic. Sauté until fragrant.
   • Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
   • Stir in the heavy cream and bring to a simmer.
   • Add the Parmesan cheese and lemon juice, stirring until the cheese is melted and the sauce is thickened. Season with salt and pepper to taste.
4. Combine and Serve:
   • Return the chicken, prawns, and scallops to the skillet, stirring to coat them in the creamy sauce.
   • Cook for an additional 2-3 minutes until everything is heated through.
   • Garnish with chopped fresh parsley and serve immediately.

Kitchen Equipment Needed

• Large skillet or frying pan
• Cutting board
• Knife
• Measuring cups and spoons
• Spatula

Tips and Shortcuts

• Prepping Seafood: Ensure your prawns are peeled and deveined beforehand to save time.
• Even Cooking: Pat the scallops dry with paper towels before cooking to achieve a nice sear.
• Cheese: Freshly grated Parmesan cheese melts better and provides a richer flavor compared to pre-grated varieties.

Recipe Swaps and Variations

• Protein Options: Substitute chicken with boneless, skinless thighs for a richer flavor.
• Dairy-Free: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan cheese.
• Herbs: Add fresh basil or thyme for an aromatic twist.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.