"Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice." — MACKENZIETHORPE
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chopped fresh ginger
sea scallops, halved
tiger prawns, peeled and deveined
unsalted butter, cubed
chopped fresh chives for garnish
salt and pepper to taste
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!
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 thickened with cornstarch as others suggested, I can't see much improvement.
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.
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
A great easy & tasty way to serve seafood of any kind. I served it with rice and a salad.
this was fantastic!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
King Prawn and Scallop in Ginger Butter
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 430
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