Seared Scallops with Ginger, Chilli and Garlic
Lightning quick cooking to ensure tender scallops…this delicious light lunch or even a starter is versatile too as scallops can be swapped for mussels or firm white fleshed fish like swordfish or monkfish. A green salad makes a cooling and contrasting accompaniment.
Ingredients
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250g
Approx 20 queen scallops
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1 tbsp olive oil
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2cm piece fresh root ginger, finely chopped
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2 garlic cloves, finely chopped
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5g
1 small green chilli, deseeded and chopped
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Quarter tsp ground cumin
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Quarter tsp ground coriander
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Quarter tsp ground turmeric
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1 lime, quartered
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10g
Freshly chopped coriander
Special Equipment
N/A
Method
1. Ensure the scallops are defrosted if frozen and dried. Have ready all the prepared ingredients and warmed bowls.
2. Heat the oil in a heavy based frying pan until very hot then toss in the scallops, spreading out evenly, add the ginger, garlic and chilli. Toss and shake the pan to level out the ingredients to ensure even cooking.
3. Sprinkle in the ground spices then toss again. Add the juice of half the lime and chopped coriander. Toss again.
4. Serve immediately with any pan juices and a quarter of lime for squeezing.
For each serving accompany with a slice of wholemeal bread or crusty roll, and a large green salad
Nutritional information (typical values per 100g):
Calories - 140
Fat - 6 g
Peparation Time - 10 minutes
Cook Time - 4 minutes
Serves - 2
Storage Info - N/A
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