Prawns and Scallops in Ginger Butter Sauce

    20 mins

    Prawns and scallops in a ginger butter sauce with grated carrot and leeks. Delicious served with plain basmati rice.

    36 people made this

    Serves: 2 

    • 100ml white wine
    • ¾ cup good quality vegetable stock
    • 1 teaspoon freshly grated ginger
    • 1 clove garlic, crushed
    • 1 small carrot, peeled and grated
    • ½ leek, peeled and sliced
    • 10 fresh scallops
    • 155g king prawns
    • 185g unsalted butter, cut into cubes
    • chopped fresh chives for garnish
    • salt and pepper.

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring the wine, vegetable stock, ginger and garlic to a boil in a large frying pan.
    2. Stir in the carrot and leek, and reduce heat to low. Simmer 5 minutes.
    3. Add the scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and the seafood is opaque.
    4. Sprinkle with chives, and season with salt and pepper to serve.

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    Reviews and ratings
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    Reviews in English (25)


    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)