Prawns and scallops in a ginger butter sauce with grated carrot and leeks. Delicious served with plain basmati rice.
Altered ingredient amounts. 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 flavours before adding the wine and vegetable stock. Near the end I added a bit of parmesan, lemon pepper and cornflour which resulted in a richer, thicker sauce. Thank you for the great recipe! - 29 Sep 2008
Altered ingredient amounts. 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 cornflour before adding in the scallops and prawns. Delicious and will definitely cook it again. Thanks. - 29 Sep 2008
Great way to combine seafoods. I added mushrooms and some chilli sambal for a terrific dinner. I read the reviews and agree that the butter is too much. I used 60g and some cornflour. Thanks for the inspiration. - 20 Apr 2013