Scallops and prawns in a ginger-butter sauce with leeks and carrot that has been shred. cooked with plain basmati rice, delicious.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ⅓ cup white wine
- ¾ cup vegetable stock
- 1 teaspoon chopped fresh ginger
- 1 clove garlic, minced
- 1 small carrot, chopped
- ½ leek, chopped
- 10 sea scallops, halved
- ⅓ pound tiger prawns, peeled and deveined
- ½ cup unsalted butter, cubed
- chopped fresh chives for garnish
- salt and pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 629 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 283 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 29 g |
| Sodium | 482 mg |
| Sugars | 3 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Easy tasty recipe – will definitely make again
This meal was deeelicious. I left out the carrots because my daughter finds carrots disgusting. I also added lemon pepper suggested by someone else. It was light, flavorful and so easy to make. I will definitely cook this again.
Not a fan of scallops so made without. Received great reviews from family and friends.
I follow the recipe exactly as written using salted butter. It takes about an hour to get to temperature so be patient and make sure to use a larger pan than you think you need so it doesn’t boil over! 8 quarts is great. I won a Blue Ribbon at the State Fair for this recipe!
The recipe turned out great with all the additions. I don’t care for leeks so I used a mix of stir fry vegetables and took everyone’s suggestions. I thickened it with cornstarch added a little Sriracha hot chili sauce and hot pepper flakes. Will make this again
Delicious and full of flavour yet so lite; sauce is just delectable!
Very good, a little bit to rich with all the butter, but loved the leeks.
I made a couple of small changes. Based on the reviews saying the broth was too thin, I used a condensed vegetable broth and only added a small amount of water to it. This gave the broth a very nice consistency. I also prefer my scallops to be seared, so I cooked them in a seperate pan and drizzeled with the ginger butter. Delicious.
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 fantastic!!
this was a very tasty dinner
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.
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!
I used all scallops as I had n o shrimp. Fantastic!
A great easy & tasty way to serve seafood of any kind. I served it with rice and a salad.
Prepared with 3T butter, sauteeing garlic, ginger, and vegetables slightly beforehand. Served as a soup with udon – rooster sauce (Sriracha) is a must!!!
Everyone ate it all, but no comments good or bad. I thought it was good but not fantastic, thus the four stars.
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 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!