A delightful seafood dish featuring a creamy lemon sauce paired with tender vegetables.
Prepare the seafood by cleaning and deveining the prawns and patting the scallops dry.
Ensure the seafood is dry before cooking to achieve a nice sear.
Heat the olive oil in a grill pan over medium heat and cook the seafood until just opaque, then set aside.
Avoid overcrowding the pan to ensure even cooking.
Steam the asparagus and sugar snap peas until tender-crisp, then keep warm.
Plunge the vegetables into ice water after steaming to retain their vibrant color.
In a saucepan, simmer the lemon juice and white wine until reduced by half.
Use a non-reactive pan to avoid altering the flavor of the sauce.
Add the cream to the saucepan and simmer until slightly thickened.
Stir constantly to prevent the cream from curdling.
Combine the seafood with the sauce and heat gently until warmed through.
Avoid overcooking the seafood to maintain its tenderness.
Serve the seafood and sauce over the steamed vegetables and garnish with parsley.
Serve immediately for the best flavor and texture.
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