Ingredients:
12 peeled & deveined Coleson's Catch Tiger Prawns
20 Coleson’s Catch Scallops
1 c finely sliced onions
2 c finely sliced red bell pepper
1/4 c olive oil
1/2 c chicken broth
1/2 c balsamic vinegar
Salt and pepper
Cooking Instructions:
In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender. Add more chicken broth if needed.
Dust the prawns and scallops in flour and sauté them until golden brown. Combine them with the bell peppers and simmer for a minute or two. Pour over sautéed polenta.
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