As the recipes on the C4 site aren’t the ‘real’ ones, I’ll post what I actually did – here you go…
- Prepare the glaze, mixing together chopped fresh coriander, a small amount of rice wine, groundnut oil, a chopped red birdeye chilli (leave the seeds in for a bit of heat), sesame oil, juice of two limes, juice of one lemon, and a teaspoon of soy sauce. Refrigerate for an hour.
- Fry the king scallops in a frying pan (3 per person) with a little bit of hot groundnut oil for about 3 minutes, turning halfway through. Just seal them, you don’t want them to be rubbery do you?
- When the scallops are almost done, add the glaze to the pan and leave to reduce for about 2 minutes. They’ll bubble a bit, don’t let them go dry.
- Drain off the excess into a small bowl, fry the scallops a little longer so they’re drier, and then plate up.
- Drizzle a tablespoon of the excess juice over the scallops and serve with chopped coriander, lemon wedge, and wilted pak choi.
I prefer to leave the coral on the scallops, but you may want to chop them off.
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