Stir-fried Scallops with Vegetables

Name: Stir-fried Scallops with Vegetables
Yield: Serves 4
Ingredients: ¼ teaspoon grated fresh ginger; ¼ teaspoon finely chopped garlic; 1 tablespoon dry sherry or rice wine; 1 tablespoon dry sherry or rice wine; Salt and pepper; Vegetable oil for frying; 2 large carrots, cut into long thin julienne strips; Salt and pepper; 6 spring onions, each cut into 4 long strips; 8 oz (225 g) fresh beansprouts; 16 queen scallops, cleaned and trimmed; 1 Pinch Chinese Five-Spice powder; 1 teaspoon light soy sauce; Juice of 1 lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Scallops are widely used in Chinese cooking and are ideally suited to the brisk stir-frying method, as in this recipe, which retains their juicy sweet flavour.

Ingredients

16 queen scallops, cleaned and trimmed
6 spring onions, each cut into 4 long strips
8 oz (

Dinner
Pescatarian

Method

Season the scallops with the salt and pepper and fry briskly for 2 to 3 minutes in 1 to 2 tablespoons of the oil - use a wok if you have one, otherwise a frying pan will do. Add the sherry, soy sauce, lemon juice and allow to bubble for a minute. Tip on to a dish and keep warm.

Add another tablespoon of oil to your wok. When very hot, add all the other ingredients and stir-fry over a fi