Ingredients
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- 1/3 cup white wine
- 3/4 cup vegetable stock
- 4 tsp fresh ginger (original recipe calls for 1 tsp, however I add more!)
- 1 clove garlic, minced
- 1 small carrot, chopped
- 1/2 leek, chopped
- 10 sea scallops, halved
- 1/3 pound prawns
- 1/2 cup unsalted butter, cubed
- chopped fresh chives for garnish
- salt & pepper to taste
INSTRUCTIONS
- Bring wine, veggie stock, ginger and garlic to boil in a skillet.
- Mix in the carrot and lee and reduce heat to low.
- Simmer 5 minutes.
- Mix in scallops and prawns.
- Stir in butter cubes
- Continue cooking until butter is melted and scallops and prawns are opaque
- Sprinkle with chives and season with salt and pepper.
Serve over brown rice, or along with a salad or steamed veggies.