King Prawn and Scallop in Ginger Butter

How to cook King Prawn and Scallop in Ginger Butter

Ingredients: 1/3 cup white wine 3/4 cup vegetable commonplace 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 discrimination

Directions: Bring the wine, vegetable goats, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to sordid. Smoulder 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are hazy. Sprinkle with chives, and season with salt and pepper to complete.


Servings Per Approach: 2

Amount Per Serving

Calories: 629

Total Fat: 47.8g Cholesterol: 283mg Sodium: 675mg Total Carbs: 11.4g Dietary Fiber: 1.3g Protein: 32.6g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving in the interest of:2 peoples

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