Sauteed Prawns and Scallops





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1 cup Old London® Classic Bread Crumbs
1/2 lb peeled, de-veined medium sized prawns
1 lb medium bay scallops
1 egg
2 teaspoon cornstarch
1 Tablespoon lemon juice
1 Tablespoon lemon zest
1 teaspoon dried parsley flakes
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
4-6 Tablespoons olive oil

In a colander rinse the prawns and scallops in cold water. Pat dry with a paper towel. In a small mixing bowl gently beat the egg, cornstarch, lemon juice and lemon zest together with a dinner fork. Set aside. Combine Old London® Seasoned Bread Crumbs with parsley flakes, kosher salt and ground black pepper in a wide, shallow glass dish. Dip the scallops and prawns in the egg mixture and place them in the bread crumbs to coat. Saute prawns and scallops in a large non-stick skillet with olive oil for 3 to 5 minutes over medium heat until golden brown. Serve prawns and scallops warm on a bed of mixed baby greens with a mild vinaigrette.