Nothing is easier to stir-fry than fresh scallops, especially in a hot wok. The heat seals in all the goodness and juices. Here I have paired them with an unusual combination of sun-dried tomatoes, lemon and coriander for a light, refreshing flavour.
| East meets West |
| Preparation time 10 minutes |
| Serves 4 |
1 tablespoon olive oil
2 teaspoons groundnut (peanut) oil
450 g (1 lb) fresh scallops, including the corals
2 teaspoons finely chopped fresh root ginger
2 tablespoons deseeded and finely shredded red chilli peppers
3 tablespoons finely chopped sun-dried tomatoes
2 teaspoons finely grated lemon zest
1 teaspoon sugar
2 tablespoons finely chopped fresh coriander (cilantro)
salt and freshly ground white or black pepper
1 Heat a wok or large frying pan over a high heat and add the olive and groundnut oils. When they are very hot and slightly smoking, add the scallops and stir-fry for 30 seconds, until lightly browned.
2 Immediately add the ginger and chilli peppers and stir-fry for 1 minute. Then add the sun-dried tomatoes, lemon zest, sugar and some salt and pepper and stir-fry for 2 minutes.
3 Stir in the fresh coriander, mix well and serve at once.