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

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Ingredients

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

Directions

Instructions Checklist
  • 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

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

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
(45)

Most helpful critical review

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
(3)
23 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
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
(45)
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
(13)
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
(11)
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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
(4)
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
(4)
Rating: 5 stars
11/30/2009
this was a very tasty dinner Read More
(4)
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Rating: 5 stars
01/21/2010
this was fantastic!! Read More
(4)
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
(3)
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
(3)