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- simmer
- stir
- heat
100.0|ml|Chicken Stock|chicken stock.jpg|100.0
200.0|ml|Vegetable Stock|vegetbale stock.jpg|0
1.0|tsp|Freshly Grated Ginger|freshly grated ginger.jpg|5.0
1.0|clove|Garlic minced|Garlic minced.jpg|5.0
1.0|pc|Carrot Peeled And Sliced|carrot peeled and sliced.jpg|75.0
1.0|pc|Onion Peeled And Sliced|Button Onion sliced.jpg|75.0
10.0|pc|Fresh Scallops|fresh scallops.jpg|750.0
150.0|g|King Prawns|fresh prawns.jpg|150.0
175.0|g|Unsalted Butter Sliced Into Cubes|unsalted butter sliced into cubes.jpg|175.0
0.0|as required|Chopped Fresh Chives For Garnish|chopped fresh chives.jpg|20.0
1.0|tsp|Salt|salt1.jpg|20.0
0.0|as required|Pepper|pepper.jpg|20.0
1.
Bring the stocks, ginger and garlic to a boil in a large pan.
2.
Stir in the carrot and onion, 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.
5.
Serve and enjoy!
0:10 Hr
2 persons
entree
seafood,poultry,vegetable
spicy