King Prawns & Scallops
with Lemon and Pink Peppercorn Butter
Cooking guidelines & preparation
Our King Prawns and Scallops with Lemon and Pink Peppercorn Butter are best pan fried. Defrost thoroughly before use, drain off any excess liquid before cooking. Ensure product is piping hot throughout before serving. All appliances vary, these are guidelines only.
3 Mins To Pan Fry
Pre-heat a little oil in a frying pan over a medium heat Remove all packaging Gently add the King Prawns, Scallops and lemon and pink peppercorn butters to the pan and cook for 3 minutes, stirring frequently.
King Prawns (Penaeus vannamei) (Crustacean) (45%), Scallops (Zygochlamys patagonica) (MolluscMilk), Lemon Zest (8%), Lemon Juice from Concentrate (4%), Cornflour, Lemon Juice (2%), Parsley, Ground Black Pepper, Emulsifier: Lecithin; Salt, Pink Peppercorns (0.2%)]. Water (as a Protective Ice Glaze on the King Prawns and Scallops). King Prawns farmed in Indonesia and Vietnam.
For allergens, see ingredients in bold. Caution! Although extra care has been taken to remove all shell, some may remain.
|Typical values||100g pan fried contains||Each half pack pan fried contains||Each half pack microwaved contains|
|(of which saturates)||6.5g||5.3g||5.3g|
|(of which sugars)||0.3g||0.2g||0.2g|