Scallops Oriental – The Perfect Starter to a Serious Meal Or a Lovely Light Lunch Treat

I'm back from hot and humid Singapore and not ready to give up my love affair with eating all things Oriental. We're big fans of Asian food at the best of times, but since the trip, I'm keen as mustard (or maybe I should say wasabi !!!) to create new taste sensations – so watch this space.

Anyways, to continue the mood, I thought I'd give you a scrumptious palate teaser, full of Eastern promise …

This one's got it all going on – sweet juicy scallops, briefly cooked to retain their soft, delicious texture with stir fried spring onions, cooked so fast they're squeaking!

But as usual it's the sauce stealing the show – it's bold and exotic – a perfect balance of sweet, hot, salty and sour imprinting a deep long aftertaste on your tongue.

Added to this, Scallops Oriental is very quick and easy to put together, making it a perfect first course for a supper party.

Hell! Why not push the boat out and treat yourself to a plateful for a midweek supper? Just pad it out with some thin egg noodles seasoned with a splash of soy and sweet chilli sauce and away you go. Faster than a takeaway and tons tastier too. Delish!

NB: If you do not have a wet fish shop nearby, Tesco are currently selling 200g container of fresh scallops for £ 3 – you'll find them in the chilled fish section and they work perfectly well in this recipe.

Serves: 2 as a starter

Preparation Time : 10 minutes

Cooking Time : 3 minutes

Effort Level : Easy

Ingredients:

300g scallops

4 spring onions

Small knob fresh ginger – approx 8g

1 small red chilli

4 fat garlic cloves

2 tbsp Shaoxing rice wine – or dry sherry

2 tbsp sunflower oil

2 tbsp water

1 tbsp soy sauce

1 heaped tsp caster sugar

1/2 tsp Chinese five spice powder

Equipment:

Chopping board and sharp knife

Heavy based frying pan

Food processor

Plate

Here's What You Do:

Peel and rough slice the ginger, then tip in the food processor with the garlic cloves and chilli (de-seed it first if preferred) then blitz until fine.

Slice the spring onions in half lengthways then slice thinly on the diagonal.

Next, place a dry fring pan over a high heat and leave it to get good and hot, then add 2 tablespoons of sunflower oil.

Place the scallops in the pan (reserving their milky juice for later) and sear both sides for 30 seconds or until just colored, then transfer to a plate.

Now spoon the contents from the food processor into the frying pan with 1/2 tsp Chinese five spice and stir fry for 1 minute.

Next add 2 tbsp of Shaoxing Chinese rice wine, 2 tbsp water, 1 tbsp soy sauce, the reserved milky liquid from the scallops, 1 heaped tsp sugar and the spring onions and stir fry for 1 minute.

Now return the scallops to the pan and stir fry in the sauce for a further minute.

Serve.

Source by Uma Wylde