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.
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.
|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|
|2 tbsp||finely chopped fresh coriander|
|Salt and white or black pepper|
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.