Scallops are a delicious starter in a seafood menu. In this Asian version, the spiciness of jalapeño peppers, combined with the typical flavor of soy sauce and coriander provide a wonderful tasting experience
Ingredients (for 2)
- 6 scallops
- 2 tbsp soy sauce
- 1 tsp ginger
- 1 garlic clove
- 1 jalapeño pepper
- 2 tbsp coriander / cilantro
- 2 tbsp vegetable oil
Directions
- In a medium-sized skillet, heat the vegetable oil and add the minced garlic, the jalapeño pepper (deseeded and minced) and the ginger (peeled and minced)
- Stir fry for about 1 minute and then add the soy sauce, two tablespoons of water and the scallops
- With the help of a spoon, pour some liquid sauce from the skillet over the top of the scallops and simmer, covering the pan
- After 3-4 minutes, remove the cover, add some freshly chopped coriander and stir to combine
- Pour some more liquid sauce over the top of the scallops, increase the heat and finish cooking uncovered for another minute
Tips from the Chef
- Keep the scallops moist by pouring the liquid sauce on top
- You can use them to accompany your favorite pasta (noodles for examples) to get a main course
Cambooza 