King Prawn and Scallop in Ginger Butter

Rating: 4.48 stars
23 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.

By MACKENZIETHORPE
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

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Nutrition Facts

Per Serving:
629.2 calories; 32.6 g protein; 11.4 g carbohydrates; 282.6 mg cholesterol; 481.6 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Lisa
Rating: 5 stars
10/12/2006
This recipe was fantastic! I reduced the butter from 1/2 cup to 2 TBS and used it first in a sautee for two minutes with the garlic and ginger to enhance their flavors before adding the wine and vegetable stock. Near the end I added a bit of parmesan, lemon pepper and cornstarch which resulted in a richer, thicker sauce. Thank you for the great recipe! Read More
Helpful
(45)

Most helpful critical review

Dixie'sMom
Rating: 3 stars
09/28/2009
Sorry but I was hoping for so much more from this recipe. Made exactly as written however something is missing in the ginger/butter sauce. Secondly the sauce is way to thin. Even if it was thickened with cornstarch as others suggested I can't see much improvement. Read More
Helpful
(3)
23 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lisa
Rating: 5 stars
10/11/2006
This recipe was fantastic! I reduced the butter from 1/2 cup to 2 TBS and used it first in a sautee for two minutes with the garlic and ginger to enhance their flavors before adding the wine and vegetable stock. Near the end I added a bit of parmesan, lemon pepper and cornstarch which resulted in a richer, thicker sauce. Thank you for the great recipe! Read More
Helpful
(45)
John Mc
Rating: 5 stars
02/10/2007
This recipe was a big hit. I reduced the amount of butter and 'sweated' the vegetables first then added stock and thickened a bit with corn starch before adding in the scallops and prawns. Delicious and will definitely cook it again. Thanks. Read More
Helpful
(13)
Mike Harvey, daPITA
Rating: 5 stars
02/14/2012
This makes an excellent sauce to compliment any seafood. I served this in a salad bowl over thin spaghetti and ladeled the broth over all of it. Thank you for excellence! Read More
Helpful
(11)
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thefayray
Rating: 4 stars
08/04/2009
Mmmmm....this was so good! The only thing I added was a squeeze of lemon at the end which it needed hence the four stars instead of five. So delicious! Read More
Helpful
(4)
Lori
Rating: 4 stars
05/01/2009
A great easy & tasty way to serve seafood of any kind. I served it with rice and a salad. Read More
Helpful
(4)
willdozer781
Rating: 5 stars
11/30/2009
this was a very tasty dinner Read More
Helpful
(4)
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Michelle
Rating: 5 stars
01/21/2010
this was fantastic!! Read More
Helpful
(4)
Dixie'sMom
Rating: 3 stars
09/28/2009
Sorry but I was hoping for so much more from this recipe. Made exactly as written however something is missing in the ginger/butter sauce. Secondly the sauce is way to thin. Even if it was thickened with cornstarch as others suggested I can't see much improvement. Read More
Helpful
(3)
Oishii
Rating: 4 stars
07/14/2008
Prepared with 3T butter sauteeing garlic ginger and vegetables slightly beforehand. Served as a soup with udon - rooster sauce (Sriracha) is a must!!! Read More
Helpful
(3)
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