CookingBauer XcelLove

Flaming prawn and scallop linguine

CookingBauer XcelLove
Flaming prawn and scallop linguine


  1. Heat oil in a heavy pan and toss around scallops and prawns for 1 minute until scallops are just opaque and prawns pink.
  2. Turn down heat and add onion, garlic and chilli over low heat to soften but not brown.
  3. Add lemon juice and Tabasco® Green Pepper Sauce and stir well.
  4. At the same time, cook linguine in plenty of boiling salted water until ‘Al Dente’.
  5. Drain. Add to scallop pan and toss well, scatter over coriander. Serve immediately.

Recipe from Tabasco®.

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Buy your shellfish from your fishmongers in the morning and then make that evening for a real taste of the sea


2 tbsp sunflower oil
225g /8oz scallops
225g/8oz tail on raw prawns
1 onion, peeled and finely chopped
1 clove garlic, peeled finely chopped
1 red chilli
Seeded and finely chopped juice of a lemon
8 drops Tabasco® Green Pepper Sauce
225g/8oz linguine
1 tbsp fresh coriander, roughly chopped


Time: 10 minutes
Serves: 4
Nutrition: n/a