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My review
King Prawn and Scallop in Ginger Butter
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MACKENZIETHORPE
"Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice."
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Ingredients
30 m servings 629Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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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Reviews
Read all reviews 1722 Ratings
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Most helpful positive review
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...
Most helpful critical review
9/27/2009
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 ...
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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...
2/10/2007
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. Del...
2/14/2012
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!
8/3/2009
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!
4/29/2009
A great easy & tasty way to serve seafood of any kind. I served it with rice and a salad.
9/27/2009
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 ...
7/14/2008
Prepared with 3T butter, sauteeing garlic, ginger, and vegetables slightly beforehand. Served as a soup with udon - rooster sauce (Sriracha) is a must!!!