King Prawn and Scallop in Ginger Butter

King Prawn and Scallop in Ginger Butter

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

30 m servings 629 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 47.8 g
  • 73%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 283 mg
  • 94%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Read all reviews 15
  1. 20 Ratings

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Most helpful positive review

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...

Most helpful critical review

Sorry, but I was hoping for so much more from this recipe. Made exactly as written, however something is missing in the ginger/butter sauce. Secondly, the sauce is way to thin. Even if it was ...

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Least positive
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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...

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. Del...

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!

this was a very tasty dinner

Mmmmm....this was so good! The only thing I added was a squeeze of lemon at the end, which it needed, hence the four stars instead of five. So delicious!

A great easy & tasty way to serve seafood of any kind. I served it with rice and a salad.

this was fantastic!!

Sorry, but I was hoping for so much more from this recipe. Made exactly as written, however something is missing in the ginger/butter sauce. Secondly, the sauce is way to thin. Even if it was ...

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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