King Prawn And Scallop In Ginger Butter Recipes

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KING PRAWN AND SCALLOP IN GINGER BUTTER



King Prawn and Scallop in Ginger Butter image

Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.

Provided by MACKENZIETHORPE

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 2

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 629.2 calories, Carbohydrate 11.4 g, Cholesterol 282.6 mg, Fat 47.8 g, Fiber 1.3 g, Protein 32.6 g, SaturatedFat 29.4 g, Sodium 481.6 mg, Sugar 2.6 g

SIZZLING PRAWNS & SCALLOPS



Sizzling Prawns & Scallops image

Lovely prawns and scallops in a mouth watering sauce which is delicious mopped up with some crusty bread. Listen to the sizzle as its served up on a sizzling plate! It seems like a lot of ingredients but is definitely worth it. Use as many prawns and/or scallops as you see fit. Can adjust sauce to suit number of guests - e.g. double the amounts to serve 4. Once you've made it once you will have a better feel for how far the sauce will go around.

Provided by TrackyH21

Time 45m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Put sizzler plates in oven. Rub prawns and scallops with salt, leave for 5 minutes, and rinse with water very quickly for about 2 seconds.
  • Pat dry the prawns and scallops. In a bowl, toss them with the marinade; set aside for 30 minutes.
  • In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornflour; set aside.
  • Preheat a wok over medium-high heat. Add 2 tablespoons of the oil and half the salt. Add prawns and scallops to the hot oil, stir-fry for about 1 minute. When prawns turn pink and scallops begin to feel firm to the touch, remove from the wok; set aside.
  • Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic, remaining salt, spring onions and chilli paste; cook gently for 15 seconds. Turn heat to high; toss in the cucumber. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly to thicken.
  • Return the prawns and scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat.
  • As soon as they are finished, transfer them to the sizzler plates and quickly pour the mixture onto the hot platter and listen to it sizzle. Serve with crusty bread to mop up the sauce.

KING PRAWN AND SCALLOP IN GINGER BUTTER



King Prawn and Scallop in Ginger Butter image

Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.

Provided by MACKENZIETHORPE

Categories     Scallop Recipes

Time 30m

Yield 2

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 629.2 calories, Carbohydrate 11.4 g, Cholesterol 282.6 mg, Fat 47.8 g, Fiber 1.3 g, Protein 32.6 g, SaturatedFat 29.4 g, Sodium 481.6 mg, Sugar 2.6 g

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