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Reviewed: Jul. 14, 2008

Prepared with 3T butter, sauteeing garlic, ginger, and vegetables slightly beforehand. Served as a soup with udon - rooster sauce (Sriracha) is a must!!!

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Reviewer:

Oishii


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Reviewed: Sep. 19, 2007

Everyone ate it all, but no comments good or bad. I thought it was good but not fantastic, thus the four stars.

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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.

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Reviewer:

John Mc

	Cooking Level: Expert Living In: Dublin, County Dublin, Ireland
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Reviewed: Oct. 11, 2006

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!

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Reviewer:

Lisa


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King Prawn and Scallop in Ginger Butter

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