My mum’s favourite seafood dish, here I share her recipe for pan-fried scallops with chilli and ginger which she offers as a starter at a dinner party or a light main course. Enjoy!
3 tsp olive oil
1/2-1 red chilli, de-seeded and finely chopped
2 cm piece of fresh ginger, peeled and finely chopped
Diver caught scallops (three per person for a starter)
2 cloves garlic, finely chopped
3 tsp soy sauce
Thinly sliced ginger, chilli and rocket.
Heat the olive oil in a thick-bottomed frying pan on a low to medium heat and fry the chilli and ginger.
Separate the white flesh from the corals and then fry the scallops with the garlic, cooking for approximately 2 minutes on each side.
Add the corals and fry for a minute.
Remove the white flesh and corals from the heat and place on a warm plate.
Add the soy sauce into the pan and let it bubble for two more minutes.
Remove from the heat and pour the sauce over the scallops.
Decorate with the sliced ginger, chilli and rocket.
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