Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
629 Calories
Recipe Instructions
Step 1
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.
Ingredients
1 clove garlic, minced
salt and pepper to taste
1 small carrot, chopped
Chopped fresh chives for garnish
1 teaspoon chopped fresh ginger
10 sea scallops, halved
0.33333334326744 cup white wine
0.5 cup unsalted butter, cubed
0.75 cup vegetable stock
0.5 leek, chopped
0.33333334326744 pound tiger prawns, peeled and deveined
