Original recipe yields 2 servings
Based on a 2,000 calorie diet
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...
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...
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!
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!
A great easy & tasty way to serve seafood of any kind. I served it with rice and a salad.
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 ...
Prepared with 3T butter, sauteeing garlic, ginger, and vegetables slightly beforehand. Served as a soup with udon - rooster sauce (Sriracha) is a must!!!