Seafood In Lemon Cream Sauce

• 500 g king prawns (medium raw)
• 250 g scallops (roe removed)
• 2 teaspoons olive oil
• 3 garlic cloves (crushed, minced)
• 340 g asparagus (halved on the diagonal)
• 150 g sugar snap peas (trimmed)
• 2 teaspoons lemon juice
• 2 tablespoons dry white wine
• 3/4 cup cream (180ml)
• 2 tablespoons parsley (coaarsely chopped)

1. Shell and devein prawns (leave tails intact if you prefer, we don't).
2. Into a medium bowl combine prawns, scallops, oil and garlic.
3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
7. Add seafood and simmer uncovered until hot.
8. Serve seafood with vegetables and garnish with the parsley.

olive oil, garlic, sugar snap peas, lemon juice, white wine, cream, parsley

Taken from www.food.com/recipe/seafood-in-lemon-cream-sauce-278225 (may not work)