Herbed And Chili Seared Scallops |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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From the Asian Foods on Line Newsletter:recipe and photo. Tender, succulent scallops taste simply divine when marinated in fresh chili, fragrant mint and aromatic basil, then quickly seared in a piping hot wok. If you can't find king scallops for this recipe, use twice the quantity of smaller queen scallops. Read more . If pak choi (bok Choy) is not available, use Chinese broccoli, purple sprouting broccoli or Swiss chard instead. Ingredients:
ingredients |
20-24 king scallops, cleaned |
120 ml/4 fl oz/1/2 cup olive oil |
finely grated rind and juice of 1 lemon |
30 ml/2 tablespoons finely chopped mixed fresh mint and basil |
1 fresh red chili, seeded and finely chopped |
salt and ground black pepper |
500 g/11/4 lb pak choi (bok choy) |
Directions:
1. Method:
2. Place the scallops in a shallow, non-metallic bowl in a single layer. In a clean bowl, mix together half the oil, the lemon rind and juice, chopped herbs and chili and spoon over the scallops. Season well with salt and black pepper, cover and set aside.
3. Using a sharp knife, cut each pak choi lengthways into four pieces. Heat a wok over a high heat. When hot, drain the scallops (reservng the marinade) and add to the wok. Cook for 1 minute on each side, or until cooked to your liking.
4. Pour the marinade over the scallops and remove the wok from the heat. Transfer the scallops and juices to a platter and keep warm. Wipe out the wok with a piece of kitchen paper.
5. Place the wok over a high heat. When all traces of moisture have evaporated, add the remaining oil. When the oil is hot add the pak choi and stir-fry over a high heat for 2-3 minutes, until the leaves wilt.
6. Divide the greens among four warmed serving plates, then top with the reserved scallops and their juices and serve immediately.
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