Ingredients Jump to Instructions ↓

  1. 100ml ( 3 1/2 fl oz) white wine 200ml (7 fl oz) good quality vegetable stock 1 tsp freshly grated ginger 1 clove garlic, minced 1 small carrot, peeled and sliced 1/2 leek, peeled and sliced 10 fresh scallops 150g (5 oz) king prawns 175g (6 oz) unsalted butter, sliced into cubes chopped fresh chives for garnish Salt and pepper.

Instructions Jump to Ingredients ↑

  1. Bring the wine, vegetable stock, ginger and garlic to a boil in a large frying pan.

  2. Stir in the carrot and leek, 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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