King Prawn and Scallop in Ginger Butter

By carol gorman

Ingredients

• 1/3 cup white wine
• 3/4 cup vegetable stock
• 1 teaspoon chopped fresh ginger
• 1 clove garlic, minced
• 1 small carrot, chopped
• 1/2 leek, chopped
• 10 sea scallops, halved
• 1/3 pound tiger prawns, peeled and deveined
• 1/2 cup unsalted butter, cubed
• chopped fresh chives for garnish
• salt and pepper to taste

Details

Servings 2
Preparation time 15mins
Cooking time 30mins
Adapted from allrecipes.com

Preparation

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.