Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.
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!
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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 MoreThis 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!
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.
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!
A great easy & tasty way to serve seafood of any kind. I served it with rice and a salad.
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!
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.
Prepared with 3T butter, sauteeing garlic, ginger, and vegetables slightly beforehand. Served as a soup with udon - rooster sauce (Sriracha) is a must!!!
I follow the recipe exactly as written using salted butter. It takes about an hour to get to temperature so be patient and make sure to use a larger pan than you think you need so it doesn't boil over! 8 quarts is great. I won a Blue Ribbon at the State Fair for this recipe!
Everyone ate it all, but no comments good or bad. I thought it was good but not fantastic, thus the four stars.
I made a couple of small changes. Based on the reviews saying the broth was too thin, I used a condensed vegetable broth and only added a small amount of water to it. This gave the broth a very nice consistency. I also prefer my scallops to be seared, so I cooked them in a seperate pan and drizzeled with the ginger butter. Delicious.
Not a fan of scallops so made without. Received great reviews from family and friends.
This meal was deeelicious. I left out the carrots because my daughter finds carrots disgusting. I also added lemon pepper suggested by someone else. It was light, flavorful and so easy to make. I will definitely cook this again.
The recipe turned out great with all the additions. I don't care for leeks so I used a mix of stir fry vegetables and took everyone's suggestions. I thickened it with cornstarch added a little Sriracha hot chili sauce and hot pepper flakes. Will make this again
