METHOD

1. Heat olive oil in large pan add garlic, onion, prawns & scallops and quickly sear on high heat. Remove seafood from pan & set aside.
2. Add cider to pan & reduce by ¾, meanwhile zest & juice from one lemon.
3. Add Lemon juice to reduced cider before adding the heavy cream, simmer for approx. 5 minutes until the sauce is thick enough to coat the back of a spoon.
4. Add seafood, pappardelle pasta, diced capsicum, chopped herbs & rocket to the sauce & toss together. Divide into 2 plates.
5. Cut the remaining whole lemon in half & dip cut side in sugar before placing on a hot pan sugar side down until sugar caramelized.
6. Place lemon zest on top of pasta & serve caramelized lemon on the side.