- 12 fresh scallops (at least)
- 2 spring onions finely sliced
- 1 teaspoons grated fresh ginger
- 2 cloves crushed garlic
- zest of grated lime
- chilli oil
Clean scallops and pat dry. Heat fry pan, add dash chilli oil, spring onions, zest, ginger, garlic & lightly saute. Add scallops and quickly pan fry for a couple of minutes, tossing through the sauteed ingredients. Serve with an asian mix salad on the side.
Fresh and invigorating.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.