Seared Scallops and Spring Onions

Name: Seared Scallops and Spring Onions
Cuisine: Hong Kong (China)
Ingredients: 50 g (2oz) green peppers, seeded and cut into 1 cm (½ inch ) pieces; Dash of dark soy sauce; 1 tablespoon shredded carrot; 1 tablespoon shredded, seeded red chilli peppers; 1 tablespoon finely chopped fresh root ginger; 1 tablespoon finely chopped garlic; 4 spring onions, cut into 2.5 cm (1 inch ) pieces; 6 scallops – buy them ready cleaned; 1 tablespoon vegetable oil

Preparation info

Serves
1-2

Difficulty
Easy

Appears in

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.

Ingredients

1 tablespoon vegetable oil
6 scallops – buy them ready cleaned
4 spring onions, cu

Asia
Hong Kong (China)
Fish course
Pescatarian
Spicy
Spring

Method

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.