My own take modified from a BBC good food recipe. Photo credit to Jo Pratt, BBC good food (ate mine up before a chance of a photo...haha)
| Cold pressed rapeseed oil | 1tbsp |
| Scallops | 8-16 |
| Garlic cloves | 2-3, chopped |
| Spring onion | 1 , chopped |
| Birds eye chilli | 1 chopped |
| Ginger | 1 whole slice |
| Sugar | 1.5 tsp |
| Soy sauce | 1 tsp |
| Fish sauce | 1 tbsp |
| Lime | Juice of 1 |
| Coriander | A handful, chopped |
| Freshly ground black pepepr | 1 tsp |
Chop ingredients, leave sugar on top of the chopped garlic/onion to be added together. Mix: juice of a lime, fish sauce, soy sauce, add ground black pepper to liquid.
Heat pan to searing hot. This is very important to get the colour onto scallops. But this also creates a bit of smoke so turn up the extractor fan, open the window and close that kitchen door... Fry scallops in oil for 1 min until golden, then flip them over and add the garlic, ginger, sugar, spring onion and chopped fresh chilli into pan. Cook for about 1 min more, then add the juice mixture. Finish off with roughly chopped coriander. Leave for 30s. Serve immediately. Total cooking time: less than 3min.
