Scallops with Lemon and Ginger Recipe
Scallops with Lemon and Ginger, this is a quick seafood dish
place over a plate of steam rice. This seafood recipe a much
more nutritious and healthy than TV dinner. Cheaper than take
out. Cooking time only 20 minutes.
Type of scallop can be used, scallop meat, scallop shell ( remove
meat from shell),
8 large fresh scallops meat
3 tablespoons groundnut oil
1/2 bunch spring onions, thinly sliced
3 tablespoons lemon juice
2 tablespoons rice wine or dry sherry
1 teaspoon sugar
2 pieces of stem ginger, chopped
salt and pepper
lemon slices, to garnish
Slice the scallops thickly. Heat 2 tablespoons of the oil in
a wok. Add the scallops and stir-fry over a moderate heat for
2 minutes, then transfer them to a plate with a slotted spoon.
Heat the remaining oil in the wok until hot.
Add the spring onions and stir-fry for a few seconds, then add
the lemon juice and rice wine or sherry and bring to the boil.
Stir in the stem ginger and sugar.
Return the scallops and their juices to the wok and toss quickly
over a high heat until heated through.
Add the reserved corals and stir-fry for 30 seconds.
Add salt and pepper to taste and serve immediately, or over
a plate of steam rice.
-Shrimp, slice fish can be added if desire.
-Never overcook seafood it will become tough.
-Ginger will not make food spicy, it help to rid fishy smell
in seafood or meat.