1 pack of Young’s King Prawns & Scallops – defrosted and drained
1 bunch of asparagus – cleaned and trimmed
150g frozen peas
1 pack of diced pancetta (100g)
Handful of lambs lettuce and/or peas shoots
Shaved parmesan cheese
For the dressing
Zest and juice of 1 medium orange
3 tbsp olive oil
1 tsp wholegrain mustard
Sea salt and ground black pepper
1 Blanch the asparagus and peas in a pan of boiling water for 2-3 minutes until just tender.
2 Cook the King Prawns and Scallops according to instructions on pack.
3 Fry the pancetta until crisp.
4 Make the dressing by whisking all the ingredients together.
5 Mix the lambs lettuce/pea shoots with the asparagus and peas. Add the dressing and toss together.
6 Place on a serving dish and top with scallops and prawns. Sprinkle over the pancetta and finish with parmesan shavings.
Recipe courtesy of Youngs