Scallops and prawns with XO butter

Prawn oil

• 500 g raw tiger prawns, large (peeled, reserving shells, heads and prawn meat)
• 3 garlic cloves
• 2 eschalots cut into halves
• 30 g tomato paste
• 200 g rice bran oil
• ½ tsp sea salt
• ½ tsp ground black pepper
• 2 tsp ground smoked paprika
• 2 dried bay leaves

XO butter

• 3 garlic cloves
• 1 eschalot
• 20 g fresh ginger, peeled
• 2 long red chillies, trimmed
• 25 g prosciutto
• 100 g unsalted butter, softened
• 10 g sesame oil
• 1 tsp honey
• 20 g soy sauce
• 1 lime, juiced

Scallops and prawns

• 250 g water
• 4 fresh scallops, in the shell
• 3 sprigs fresh coriander, leaves only, to garnish
• 1 lime, cut into wedges, to serve