Stir-Fried Scallops 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 (serves 3)

Ingredients for the recipe

250g Chinese egg noodles

2 tablespoon oil

100g crab meat

Pepper

2 tablespoon soy sauce

1 tablespoon corn flour

1 tablespoon sesame oil

Salt

3 spring onions

1 knob root ginger

500g scallops shelled

3 tablespoon peanut oil

1 tablespoon sake

Procedure for the recipe

• Heat oil and fry the crab meat with some pepper. Cook the noodles in plenty of boiling water for 5 mins. Drain and keep warm.

• Stir the soy sauce with corn flour, 250 ml water, the sesame oil and some salt. Pour over the crab meat and bring to the boil, stirring continually. Mix the sauce with the noodles and keep warm.

• Trim, rinse and coarsely chop the spring onions. Peel and chop the ginger. Rinse the scallops, drain and halve if required. Heat the peanut oil over a high heat and stir-fry the spring onions and ginger.

• Add the scallops and sake and stir-fry for 2 mins. Mix the soy sauce with the corn flour, 4 tablespoons water, salt and sugar and pour over the scallops.

• Cook for 1 min stirring all the time. Mix the scallops with the noodles and serve.