Fish and Seafood Recipes -
Sauté of Scallops
with Mangetout
Recipe
Fish and Seafood
Recipes
-
Sauté of Scallops
with Mangetout Recipe
Ingredients
Serve
2
8 scallops with
coral
3 tablespoons
vegetable oil
6 spring onions,
thinly sliced diagonally
2.5 cm/1 inch piece
fresh root ginger, finely chopped
175 gl6 oz
mangetout, trimmed
1 garlic clove,
crushed
1 tablespoon sesame
oil
2 tablespoons soy sauce
1/2
teaspoon caster sugar pepper
spring onions, to garnish
Method:
Slice the scallops thickly, detaching the corals and
keeping them whole. Set the corals aside.
Heat 2
tablespoons of the vegetable oil in a preheated wok
or frying pan over a moderate heat. Add the spring
onions and ginger and stir-fry for a few seconds.
Add the mangetout and garlic and stir-fry for 2
minutes, then
tip the vegetable mixture into a bowl and set aside.
Heat the remaining vegetable oil with the sesame oil
over a moderate heat. Add the sliced scallops and
stir-fry for 3 minutes.
Return the spring onion,
ginger and mangetout mixture to the wok, add the
reserved corals, soy sauce and sugar and increase
the heat to high.
Toss for 1-2 minutes, or until all
the ingredients are combined and piping hot. Season
to taste with pepper and serve immediately,
garnished with spring onions.