Fried Scallops with Spring Onions Recipe

Scallops are characterized by having two types of meat in one shell: the scallop which is white and meaty, and the coral, which is red or white and soft. Sometimes, markets sell scallops already prepared in the shell, with only the scallop muscle intact. Outside the U.S. the scallop is often sold whole. Scallops are a rich source of fish meat. When prepared the right way scallops are truly a nice meal. 

Cook time is 35 minutes and 10 minutes for marinating (serves 3)

Ingredients for the recipe

10 shelled scallops, without roe

1 pinch grated lemon zest

1 tablespoon roasted sesame oil

1 bunch spring onions

200g tomatoes

1 garlic clove

1 red chilli

4 tablespoon sunflower oil

1 teaspoon freshly grated root ginger

2 tablespoon oyster sauce

2 tablespoon fish sauce

Procedure for the recipe

• Rinse the scallops; dry well and marinate in the lemon zest and sesame oil for 10 mins. Rinse and trim the spring onions and cut diagonally into 4cm sticks.

• Briefly dip the tomatoes in boiling water, rinse under cold water and skin. Cut them in quarters, remove the seeds and cut into small pieces. Finely chop the peeled garlic and seeded chilli.

• Stir-fry the spring onions in half of the oil. Add tomatoes, ginger, garlic and chilli and fry for 3 mins more. Season to taste with the oyster and fish sauces. Remove.

• Heat the remaining oil and fry the scallops until golden brown. Serve arranged with the vegetables.