Prep 15 mins
Cook 15 mins
Love scallops? This is a quick and tasty wok recipe to serve two as a main meal or four as part of an Asian banquet.
- 2 tablespoons fresh lime juice
- 2 tablespoons shaoxing rice wine
- 1 clove garlic, crushed
- 8 ounces scallops
- 1 tablespoon sesame oil
- 1⁄2 inch fresh ginger (about 2 teaspoons finely grated)
- 4 spring onions
- 1⁄2 red pepper, diced
- 3 ounces button mushrooms
- 2 teaspoons soy sauce
- black pepper, freshly ground
- 1 teaspoon cornstarch
- 2 tablespoons water
- Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
- Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to cook in the lime juice.
- Meanwhile grate the ginger, cut the spring onions diagonally into ½ lengths, slice the mushrooms, and dice the red pepper.
- Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
- Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
- Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
- Add the soy sauce and mix thoroughly with all the other ingredients.
- Season to taste with freshly ground black pepper.
- Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
- Serve immediately with steamed white rice.
We did not like..quite a vinegar taste. What is shaoxing rice wine?