Last night I cooked a very nice prawn, langoustine and scallop salad.
I used raw tiger prawns and (not the best I know) frozen scallops!
The langoustine I normally cook whole, this time I took the head off and cut the body in half before grilling for a few minutes.
This I served with a salad of Romaine lettuce, cherry tomatoes and red pepper, alongside homemade coleslaw and fresh crusty bread.
To drink a glass of chilled Italian white wine.
