Easter Gourmet 5:2 Diet Recipe: Scallop and Prawn Platter with Chilli Herb Vinaigrette (2024)

Easter Gourmet 5:2 Diet Recipe – Scallop and Prawn Platter with Chilli Herb Vinaigrette

Easter Gourmet 5:2 Diet Recipe:

Scallop and Prawn Platter with Chilli Herb Vinaigrette

Gourmet 5:2 Diet Recipe – Scallop and Prawn Platter with Chilli Herb Vinaigrette

Tomorrow is Maundy Thursday, also known as Holy Thursday, itcommemorates Jesus Christ’s last supper and the initiation of the Eucharist, which is observed in many Christian churches. It’s also the day that the Queenpresents special ‘Maundy money’ to local pensioners, last year she was at York Minster. I wrote a full article about it last year, with a charming “Jam Pennies” recipe and you can read all about it here: For me it is the start of the Easter holidays, with Good Friday following on the day after and then Easter weekend. I have been busy baking for Easter, and you may remember my latest recipe for Hot Cross Buns in the style of Brioche, as well as my more traditional Hot Cross Buns – both recipes have been made this year already, ready for breakfast and Easter tea time treats.

Recipe: Traditional Hot Cross Buns for Easter in the style of Brioche!

However, today’s recipe is a gourmet seafood platter, Scallop and Prawn Platter with Chilli Herb Vinaigrette,low in calories and perfect for a Good Friday fast-day, is anyone is fasting on that day of course!It’s also part of my ongoing challenge to eat at least two portions of fish or seafood a week, (which regular readers will know is an easy challenge for me!) a challenge that I andseveralother food bloggers have undertaken with Fish is the Dish as part of their Healthy Happy Hearts campaign. I am still following the 5:2 diet, but, I have been only doing one fast day a week recently, so, I thought it was time to step up my game and create a new recipe at the same time. This salad ticks all the taste boxes as far as I am concerned; it’s full of flavour with a healthy herb and chilli dressing, which perks the whole salad up. Plump scallops and prawns are and indulgent luxury and perfect for afestivelow-calorie diet day, or as a special Easter starter course. (Will serve 4 people if serving as a starter)

Easter Gourmet 5:2 Diet Recipe: Scallop and Prawn Platter with Chilli Herb Vinaigrette

If you are not a lover of heat, then just omit the chilli – my husband who is a “heat wimp” was fine with this level ofheathowever, and thought that is brought a lovely warmth to the salad andenhancedthe scallops and prawns. He ate his salad a couple of pitta breads, I wasextremelygood and had mine “sans bread”! The recipe serves two people and is only 200 calories WITH the vinaigrette. I am sure that this recipe would also make a fabulous dinner party starter dish too, a twist on the old retro classic, Prawn co*cktail.

Easter Gourmet 5:2 Diet Recipe: Scallop and Prawn Platter with Chilli Herb Vinaigrette

That’s it for today, I would just like to wish my husband a VERY Happy Birthday! I have to shoot off now to bake a cake and prepare for a special “surprise party” tonight, that he really has no idea is happening! See you later with more Easter treats, as well as a new giveaway. Karen

Easter Gourmet 5:2 Diet Recipe: Scallop and Prawn Platter with Chilli Herb Vinaigrette

Scallop and Prawn Platter with Chilli Herb Vinaigrette

Print recipe

Ingredients

Salad

200g cooked king prawns, shell on
65g, half a bag, mixed salad leaves
10 fresh scallops

Herb and Chilli Vinaigrette

lemon juice, half a lemon
1/2 teaspoon caster sugar
2 teaspoons olive oil (or rapeseed oil)
3 tablespoons white wine vinegar
1 small red chilli, chopped finely and seeds discarded
1 teacup of fresh chopped herbs, about 40g (I used chives, chervil and parsley)
salt and pepper

Note

Directions

Step 1	Place all the vinaigrette ingredients in a bottle or jar with a lid, and shake vigorously.
Step 2	Arrange the salad leaves on two plates.
Step 3	Peel all of the cooked prawns, leaving four prawns unpeeled for decoration.
Step 4	Heat a non-stick frying pan, and sear the scallops for 1 to 2 minutes on both sides. Take the pan of the heat and pour half of the dressing over the scallops allowing them to sit in it for 1 minutes.
Step 5	Arrange the scallops and peeled prawns over the salad leaves and then pour over the hot and cold vinaigrette. Place the two unpeeled prawns on top and serve straight away.
Step 6	On a non-fast or diet day, serve with crusty bread.

Easter Gourmet 5:2 Diet Recipe: Scallop and Prawn Platter with Chilli Herb Vinaigrette

As I made the vinaigrette from scratch for this recipe, I am entering this recipe into Javelin Warrior’s Made with Love Monday challenge.

I am also entering this into my own Herbs onSaturdayChallenge, which isbeingguesthostedbyLondonBusyBodythismonth!

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Serves	2
Prep time	5 minutes
Cook time	5 minutes
Total time	10 minutes
Allergy	Shellfish
Meal type	Appetizer, Lunch, Snack, Starter
Misc	Gourmet, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

Easter Gourmet 5:2 Diet Recipe: Scallop and Prawn Platter with Chilli Herb Vinaigrette (2024)