Recipes Seafood Shellfish Scallops King Prawn and Scallop in Ginger Butter 4.5 (25) 20 Reviews 4 Photos Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice. Submitted by MACKENZIETHORPE Updated on November 22, 2024 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings ⅓ cup white wine ¾ cup vegetable stock 1 teaspoon chopped fresh ginger 1 clove garlic, minced 1 small carrot, chopped ½ leek, chopped 10 sea scallops, halved ⅓ pound tiger prawns, peeled and deveined ½ cup unsalted butter, cubed chopped fresh chives for garnish salt and pepper to taste Directions 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. I Made It Print 32 home cooks made it! Nutrition Facts (per serving) 629 Calories 48g Fat 11g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 629 % Daily Value * Total Fat 48g 61% Saturated Fat 29g 147% Cholesterol 283mg 94% Sodium 482mg 21% Total Carbohydrate 11g 4% Dietary Fiber 1g 5% Total Sugars 3g Protein 33g 65% Vitamin C 8mg 9% Calcium 98mg 8% Iron 4mg 24% Potassium 601mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.