Spicy Scallops with Sun-dried Tomatoes
This incredibly quick wok-fried scallops dish from Ken Hom makes a perfect dinner party starter dish or summery light lunch. Enjoy with a glass of white wine.
Introduction
Nothing is easier to stir-fry than fresh scallops, especially in a hot wok. The heat seals in all the goodness and juices. Here I have matched them with an unusual combination of sun-dried tomatoes, lemon and coriander for a light, refreshing flavour.
Ingredients
| 1 tbsp | olive oil |
| 2 tsp | ground nut oil |
| 450g (1lb) | fresh scallops, including the corals |
| 2 tsp | finely chopped fresh root ginger |
| 2 tbsp | de-seeded and finely shredded red chillies |
| 3 tbsp | finely chopped sun-dried tomatoes |
| 2 tsp | finely grated lemon zest |
| 1 tsp | sugar |
| 2 tbsp | finely chopped fresh coriander |
| Salt and white or black pepper |
Method
Heat a wok or large frying pan over a high heat and add the olive and ground nut oils. When they are very hot and slightly smoking, add the scallops and stir-fry for 30 seconds, until lightly browned.
Immediately add the ginger and chillies and stir-fry for 1 minute. Then add the sun-dried tomatoes, lemon zest, sugar and some salt and pepper and stir-fry for 2 minutes. Stir in the fresh coriander, mix well and serve at once.
