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King Prawn and Scallop in Ginger Butter
Ingredients
  • ⅓ 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
  • ⅓ pound tiger prawns, peeled and deveined
  • ½ cup unsalted butter, cubed
  • chopped fresh chives for garnish
  • salt and pepper to taste
Note: Ingredients may have been altered from the original.
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