Seared Scallops and Spring Onions

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

I cooked this dish for the chefs of the Hong Kong Mandarin, and if you ever find yourself there, ask them to show you the kitchen. Massive gas rings roar like dragons and have the power of 747 turbo jets. Dishes like this one really do take only seconds to prepare on that kind of cooking equipment.


  • 1 tablespoon vegetable oil
  • 6 scallops – buy them ready cleaned
  • 4 spring onions, cut into 2.5 cm (1 inch ) pieces
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh root ginger
  • 1 tablespoon shredded, seeded red chilli peppers
  • 1 tablespoon shredded carrot
  • 50 g (2oz) green peppers, seeded and cut into 1 cm (½ inch ) pieces
  • Dash of dark soy sauce


Heat the oil in a wok and sear the scallops for around 5-8 minutes, until they become opaque and slightly golden, then remove.

Throw the spring onions, garlic, ginger, chillies, carrot and green peppers into the wok and stir-fry for 5 seconds over a high heat. Replace the scallops. Stir briefly and add the soy sauce. Toss well together and serve.