Sticky Pan-Fried Scallops Sweet Chilli Rice, Dressed Greens Quick Brownies

Name: Sticky Pan-Fried Scallops Sweet Chilli Rice, Dressed Greens Quick Brownies
Yield: Serves 4 (with lots of brownies left over)
Ingredients: 1 tablespoon sesame oil; extra virgin olive oil; ½ a lemon; olive oil; a small bunch of fresh coriander; 200 g asparagus; a handful of crystallized or stem ginger; sea salt & black pepper; 1 lemon; 1 clove of garlic; sesame oil; optional: ½ a fresh red chilli; 3 eggs; Chinese five-spice; 1 large mug of basmati rice; a small bunch of spring onions; 2 x 100 g bars of good-quality dark chocolate (70% cocoa solids); sweet chilli sauce; 2 small knobs of butter; runny honey; 400 g fresh scallops, shelled and trimmed; 250 g unsalted butter, at room temperature; 200 g golden caster sugar; 6 level tablespoons cocoa powder; 1 tablespoon soy sauce; 1 clementine; a handful of sour dried cherries; a handful of pecans; 4 eggs; 200 g purple sprouting broccoli

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Preparation info

Serves
4

Difficulty
Medium

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Rice

1 large mug of basmati rice
a small bunch of spring onions
3

Dessert
Side dish
Fish course
Pescatarian

Method

To Start

Get all your ingredients and equipment ready. Fill and boil the kettle. Turn the oven on to 180ºC/375ºF/gas 4 and put a shallow casserole-type pan (approx. 26cm diameter) on a medium heat. Put the standard blade attachment into the food processor.