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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 from Ken Hom
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.
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