Prawns and scallops in ginger butter
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.
I made it!
83 people made this
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
10 min › Cook:
10 min › Ready in:
Bring the wine, vegetable stock, ginger and garlic to a gentle boil in a large frying pan.
Stir in the carrot and leek, and reduce heat to low. Simmer for 5 minutes.
Add the scallops and prawns. Stir in the cubes of butter. Continue cooking until butter has melted and the scallops are cooked through.
Sprinkle with chives, and season with salt and pepper to serve.
Reviews & ratings
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Reviews in English
I know this may be a stupid question but should I keep the heat low when adding the fish?
21 Oct 2008
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
Great dish very tasty. I added asparagus too
19 Jul 2016
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