Stir-fried Scallops is a modern Asian Fusion recipe (from Australia) for a classic starter of stir-fried scallops in a Thai-influenced sour, salty, sweet and umami flavoured sauce served with rice noodles. The full recipe is presented here and I hope you enjoy this classic Asian Fusion version of: Stir-fried Scallops.
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Ingredients:
450g (1 lb) scallops
2 tbsp sesame oil
1 tbsp fresh coriander (cilantro), chopped
1 tbsp fresh flat-leaf parsley, chopped
Rice noodles, to serve (cook according to the package instructions)
For the Sauce:
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp honey
1 tbsp fresh ginger, minced
1 tbsp fish sauce
1 garlic clove, peeled and julienned
Method:
Combine all the ingredients for the sauce in a bowl. Whisk to dissolve the honey then add the scallops and toss gently to coat.
Heat a wok or heavy frying pan over high heat for 3 minutes. Add the oil and heat for 30 seconds. Carefully add the scallops (and any remaining sauce) then scatter over the coriander and parsley. Stirring constantly, cook for about 3 minutes (less if the scallops are small).
Serve immediately accompanied by the rice noodles.
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