Prawns and scallops in a ginger butter sauce with grated 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! - 11 Oct 2006 (Review from Allrecipes US | Canada)
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. - 10 Feb 2007 (Review from Allrecipes US | Canada)
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! - 14 Feb 2012 (Review from Allrecipes US | Canada)