Scallops with lemon and ginger. This recipe with scallops and Asian flavours is perfect as a starter or doubled up as a light lunch.
Recipe courtesy Seafood from Norway
Prep and cooking time: 20 minutes
Skill level: Medium
Serves: 4 or 2 for lunch
Ingredients
3pcs of spring onion
2tbsp pickled ginger
3tbsp peanut oil
2tbsp dry sherry
salt and pepper
8 scallops
3tbsp lemon juice
Method
- If you are using fresh scallops you have to open and rinse the shells. Frozen scallops should be thawed in the refrigerator and dried well with a paper towel.
- Cut each scallop in half, so you get two even slices. SCALLOPS WITH LEMON AND GINGER
- Cut spring onion in thin slices and pickled ginger in strips.
- Heat two thirds of the peanut oil in a frying pan. Add scallops on the pan and fry on medium heat for approx. 30 seconds on each side. Place on a plate.
- Heat the rest of the peanut oil and sauté spring onion for a couple of seconds. Add lemon juice and sherry and bring to a boil.
- Stir in pickled ginger, taste with salt and pepper, and maybe a little brine from the pickled ginger.