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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These look great served in the scallop shells. Just make sure to wash and dry them properly. Ingredients:
1 tablespoon peanut oil (20ml) |
32 small scallops |
4 garlic cloves, sliced thinly |
50 g fresh ginger, peeled, sliced thinly |
2 fresh red thai chile, seeded and chopped finely |
3 green onions, sliced thinly |
80 ml sweet chili sauce (1/3 cup) |
1 teaspoon fish sauce |
2 teaspoons brown sugar |
125 ml chicken stock (1/2 cup) |
1/4 cup fresh coriander, chopped |
Directions:
1. Heat half of the oil in a wok and stir-fry the scallops in batches, until they just change in colour. Remove from wok.
2. Heat remaining oil in wok, stir-fry garlic, ginger, chilies and onion until onion is soft.
3. Stir in combined sauces, sugar and stock and bring to a boil. Return scallops to wok, stir until heated through.
4. Serve scallops sprinkled with coriander.
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