Pan-Fried Scallops and Asian Salad


& Ginger Olive oil

  • 12 fresh scallops
  • 100g / 3.5oz mangetout peas
  • 100g / 3.5oz soy bean sprouts
  • Half a lime’s juice and zest
  • 1 spring onion
  • Salt
  • 1 soupspoon coriander
  • Young beetroot or soy bean sprouts
For the Asian salad:

Cut the mangetout into strips.

Cut the spring onion into thin rounds.

Add the beetroot or soya bean sprouts, the coriander, then the lime juice and zest.

Add salt and a little Ginger Olive Oil.

Sprinkle salt on the scallops, and fry with a little Ginger Olive Oil.

Arrange three scallops on each plate, and garnish with a little Asian salad.

Add a little Ginger Olive Oil.

Serve immediately.