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Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.
Ingredients
- 1/3 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
- 1/3 pound tiger prawns, peeled and deveined
- ½ cup unsalted butter, cubed
- chopped fresh chives for garnish
- salt and pepper to taste
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 629 | |
| % Daily Value * | |
| Total Fat48g | 61% |
| Saturated Fat29g | 147% |
| Cholesterol283mg | 94% |
| Sodium482mg | 21% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber1g | 5% |
| Total Sugars3g | |
| Protein33g | |
| Vitamin C8mg | 40% |
| Calcium98mg | 8% |
| Iron4mg | 24% |
| Potassium601mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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