Seared Scallops for 2

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Helen Bell
serves 2


  • 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.


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