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.
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.
