King Prawn and Scallop in Ginger Butter

Ingredients

• 1 small carrots chopped
• 2 servings chives fresh chopped for garnish
• 1 teaspoon ginger fresh chopped
• 1 clove garlic minced
• 0.5  leek chopped
• 2 servings salt and pepper to taste
• 10  sea scallops halved
• 0.3 pound tiger prawns deveined peeled
• 0.5 cup butter unsalted cubed
• 0.8 cup vegetable stock 
• 0.3 cup white wine 

Equipment

• frying pan

Directions

1. Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet.
2. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes.
3. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque.
4. Sprinkle with chives, and season with salt and pepper to serve.