King Prawn and Scallop in Ginger Butter

King Prawn and Scallop in Ginger Butter

12 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
MACKENZIETHORPE
Recipe by  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

Adjust Servings

Original recipe yields 2 servings

Directions

  1. 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 (12)

Rate This Recipe
Lisa
39

Lisa

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!

John Mc
13

John Mc

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.

Mike Harvey, daPITA
7

Mike Harvey, daPITA

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!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 629 cal
  • 31%
  • Fat
  • 47.8 g
  • 73%
  • Carbs
  • 11.4 g
  • 4%
  • Protein
  • 32.6 g
  • 65%
  • Cholesterol
  • 283 mg
  • 94%
  • Sodium
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

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