Scallops with Ginger, Spring Onion and Crispy Garlic


This little recipe is fantastic for a quick supper, or if you're having guests round, a brilliant starter, and it'll get you to practice your scallop cooking skills


Serves 4 people


SHOPPING LIST

Splash of rapeseed oil

4 cloves of garlic finely sliced

12 large scallops ( with coral removed)

2 hot red Thai chilli finely sliced

4 Spring onions finely sliced

Good splash of light soy sauce

2 good handfuls of peppery rocket an watercress

2 handfuls of bean sprouts

METHOD


Heat a non stick frying pan until really hot, when I say hot! I mean smoking hot yeah!!!

Add the oil and and quickly fry the sliced garlic for 20 seconds until golden, remove immediately or the garlic will burn!!

Now place the scallops in the pan starting at 12 o'clock and work your way around

Cook for 1 minute and turn over and cook for another 30 seconds

Now add the chilli, and Spring onions, cook for 30 seconds

Add the soy sauce and remove from the heat

Mix together the bean sprouts and watercress and rocket, divide between four plates, arrange the scallops on top and spoon over the Spring onions and chilli sauce, and finish with the crispy garlic and serve immediately See I told you! Quick, delicious and simple, but packed full of flavour

Jon


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