Sizzling Scallops

Name: Sizzling Scallops
Yield: Serves 6
Cuisine: Australia
Ingredients: 2 teaspoons hoisin sauce; 1 teaspoon sesame oil; ½ teaspoon five spice powder; 1 teaspoon sugar; 3 teaspoons peanut butter; 3 tablespoons fish stock; 450 g (1 lb) scallops, removed from shells and washed; 450 g (1 lb) scallops, removed from shells and washed; 1 tablespoon light soy sauce; 1 tablespoon dry sherry; 2 tablespoons vegetable oil; 1 large onion, sliced; 1 teaspoon chopped fresh root ginger; 2 teaspoons red curry paste

Preparation info

Serves
6

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

Ingredients

450 g (1 lb) scallops, removed from shells and washed
1 tablespoon

Oceania
Australia
Fish course
Pescatarian
Spicy

Method

Trim away the crescent-shaped muscle from each scallop, then put the scallops in a bowl (not aluminium) and add the soy sauce and sherry.

Leave to marinate for 30 minutes or so, stirring from time to time. Meanwhile, mix together the sauce ingredients.

Heat the oil in a large frying pan or wok and Stir-fry the onion for about 1 minute. Tip in the ginger, scallops and marinade an