Scallops and Prawns in Ginger Butter

    20 minutes

    Prawns and scallops in a ginger butter sauce with grated carrot and leeks. Delicious served with plain basmati rice.

    45 people made this

    Serves: 2 

    • 100ml white wine
    • 3/4 cup good quality vegetable stock
    • 1 teaspoon freshly grated ginger
    • 1 clove garlic, crushed
    • 1 small carrot, peeled and grated
    • 1/2 leek, peeled and sliced
    • 10 fresh scallops
    • 155g king prawns
    • 185g unsalted butter, cut into cubes
    • chopped fresh chives for garnish
    • salt and pepper

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring the wine, vegetable stock, ginger and garlic to a boil in a large frying pan.
    2. Stir in the carrot and leek and reduce heat to low. Simmer 5 minutes.
    3. Add the scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and the seafood is opaque.
    4. Sprinkle with chives and season with salt and pepper to serve.

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    Reviews in English (25)


    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