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Recipes - Prawns and Scallops in Ginger Butter

By Nutri People


  • 100ml white wine
  • 200ml vegetable stock
  • 1tsp freshly grated ginger
  • 1 clove garlic, minced
  • 1 small carrot, peeled and chopped
  • 1/2 leek, peeled and sliced
  • 10 fresh scallops
  • 150g king prawns
  • 175g Omega Excellence Organic Virgin Coconut Butter, cut into cubes
  • Chopped fresh chives for garnish
  • Salt and pepper


  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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