Prawns and Scallops in Ginger Butter Sauce

Prawns and Scallops in Ginger Butter Sauce


35 people made this

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


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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