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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Australian Women's Weekly. Can serve these on 6 scallop shells if you have them or on small serving plates.Spicy! Ingredients:
250 g scallops |
1 green onion |
3 cm piece fresh ginger |
1 cup chicken stock |
1 teaspoon cornflour |
2 teaspoons cilantro, chopped |
1/4 teaspoon red chili pepper, chopped |
1 garlic clove, crushed |
1/4 teaspoon sugar |
Directions:
1. Devein scallops.
2. Cut green onion and ginger into thin strips.
3. Heat half the stock in pan, add scallops, simmer 1 minutes or until scallops are just cooked, drain.
4. Blend cornflour with remaining stock in pan, add green onion, ginger, cilantro, chili, garlic and sugar, stir until sauce boils and thickens.
5. Divide scallops between 6 scallop shells or small serving plates, top scallops with hot sauce and serve immediately.
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