Prawns in Ginger Butter

    20 mins

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

    28 people made this

    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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    Reviews and Ratings
    Global ratings:

    Reviews in English (25)


    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 flavors before adding the wine and vegetable stock. Near the end I added a bit of parmesan, lemon pepper and cornstarch which resulted in a richer, thicker sauce. Thank you for the great recipe!  -  11 Oct 2006  (Review from Allrecipes US | Canada)


    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 corn starch before adding in the scallops and prawns. Delicious and will definitely cook it again. Thanks.  -  10 Feb 2007  (Review from Allrecipes US | Canada)


    This makes an excellent sauce to compliment any seafood. I served this in a salad bowl over thin spaghetti and ladeled the broth over all of it. Thank you for excellence!  -  14 Feb 2012  (Review from Allrecipes US | Canada)