Seared Scallops With Garlic Ginger |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Quick and easy Ingredients:
spring onions |
salt |
55g/2oz watercress or rocket, washed and larger stalks removed |
2 tbsp sunflower oil |
16 prepared scallops |
2 garlic cloves, chopped very finely |
2.5cm/1in piece of fresh root ginger, chopped very finely |
2 tbsp thai fish sauce |
2 tbsp oyster sauce |
120ml/4fl oz water |
Directions:
1. Cut the spring onions in half and then cut each half lengthways into very fine shreds. Set aside.
2. Bring a large pan of salted water to the boil. Add the watercress or rocket and cook for just 2 minutes.
3. Drain, divide equally between 16 cleaned scallop shells or 4 soup plates and keep hot.
4. Heat a large, heavy-based frying pan until very hot. Add 1 tbsp of the oil and the scallops in a single layer and fry over a high heat for about 2 minutes, turning once, until they are richly caramelized on both sides but only just cooked in the center. This is very important to the flavor and appearance of the finished dish.
5. Lift out the scallops and divide equally between the scallop shells or bowls. Add the garlic, ginger and the remaining oil to the pan and stir-fry for about 30 seconds.
6. 6. Add the Thai fish sauce, oyster sauce and water, bring to the boil and then quickly spoon this sauce over the scallops. Sprinkle with the shredded spring onions and serve immediately.
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