Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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.

Read more Read less


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

Don't miss our spring eBook sale!


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.




Comments are closed.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week