I made this for myself on Thursday. I was off to my friend Abigail’s for a spot of Doctor Who and so I needed something quick before I set off. I’ve made this one before about 3-4 years ago and it’s a nice recipe, tasty and full of different flavours, but not massively filling. It also came out looking a lot darker than it does in the photo in the recipe book, (The Big Book of Wok and Stir-Fry.) with the onion and garlic both a bit crispier than in the photo.
16 large scallops, shelled
1 tablespoon of butter
1 tablespoon of vegetable oil
1 teaspoon of crushed garlic
1 teaspoon of grated fresh ginger
1 bunch of spring onions, finely sliced
Finely grated zest of lime
1 small red chilli, deseeded and finely chopped
3 tablespoons of lime juice
Lime wedges to garnish
Plain rice to serve
Using a sharp knife, trim the scallops and remove any black intestine, then wash and pat dry with kitchen paper.
Separate the corals from the white pieces and then slice each white part in half horizontally, making two discs. (It doesn’t say what to do with the corals…)
Heat a wok over a medium heat and add the butter and oil. Add the garlic and ginger and stir-fry for 1 minute, without browning. Add the spring onions and stir-fry for a further minute.
Add the scallops and continue stir-frying, over a high heat for 4-5 minutes.
Stir in the zest, chilli and lime juice and cook for a further minute.
Transfer the scallops to a serving plate and spoon over the juices from the pan, garnishing with lime wedges.
Tasty and full of flavour.