Prawns and scallops in ginger butter


42 people made this

About this recipe: King prawns and juicy scallops are cooked in a light white wine, fresh ginger, leek and butter sauce. A lovely dish for two. Serve with rice or with crusty bread.


Serves: 2 

  • 80ml white wine
  • 175ml vegetable stock
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • 1 small carrot, peeled and sliced
  • 1/2 leek, peeled and sliced
  • 10 fresh scallops
  • 150g king prawns, peeled and deveined
  • 110g unsalted butter, sliced 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 gentle boil in a large frying pan.
  2. Stir in the carrot and leek, and reduce heat to low. Simmer for 5 minutes.
  3. Add the scallops and prawns. Stir in the cubes of butter. Continue cooking until butter has melted and the scallops are cooked through.
  4. Sprinkle with chives, and season with salt and pepper to serve.

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Reviews (3)


I had a few scallops I didn't really know what to do with, so thought I'd give this a try. I only added about a third of the butter with dry vermouth instead of the wine. I served it over spaghetti. It was a nice & quick meal after a day at work. - 15 Mar 2014


I know this may be a stupid question but should I keep the heat low when adding the fish? - 21 Oct 2008


Nice flavours found it very salty but that may have been down to the boullian I used. - 25 Jul 2010

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