You could also brush them with melted butter & put them under the broiler. Sorry I don't have more precise measures, but we just throw it all together here. I would thaw them out either in the refrigerator, or in cold water before cooking.


  • Scallops
  • Prawns
  • Butter
  • white wine
  • white pepper
  • salt


Heat a generous portion of butter in saucepan. Add a little white pepper and salt. Put in a little white wine to taste. Saute prawns or scallops (or both togther). The prawns will turn pink when done. Don't overcook or they'll be tough. The scallops should take a couple of minutes on each side, or till they turn opaque.

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Submitted 6/13/05.
Source: ?
Submitted By: C Mahoney
Scallops & Prawns