Prawns in Ginger Butter

Prawns in Ginger Butter


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About this recipe: This decadent dish combines prawns and scallops in a ginger butter sauce and is ready in 10 mins! Serve with shredded carrot and basmati.


Serves: 2 

  • 100ml chicken stock (or white wine)
  • 200ml good quality vegetable stock
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 1 small carrot, peeled and sliced
  • 1 medium onion, peeled and sliced
  • 10 fresh scallops
  • 150g king prawns
  • 175g unsalted butter, sliced into cubes
  • chopped fresh chives for garnish
  • Salt and pepper.

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

  1. Bring the stocks, ginger and garlic to a boil in a large pan.
  2. Stir in the carrot and onion, 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 fish is opaque.
  4. Sprinkle with chives, and season with salt and pepper to serve.

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