Fish and Seafood Recipes - Scallop Stir-fry

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 8 spring onions (scallions), cut into diagonal pieces

• 225 g/8 oz/2 cups bean sprouts

• 2 carrots, cut into matchsticks

• 1 celery stick, cut into matchsticks

• 60 ml/4 tbsp sunflower oil

• 16 queen scallops

• 15 ml/1 tbsp dry sherry

• 1.5 ml/1/4 tsp grated fresh root ginger

• 10 ml/2 tsp light soy sauce

• Juice of 1 lime

• Salt and freshly ground black pepper

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Method:

1. Cook the rice in plenty of boiling salted water until just tender. Drain, rinse with boiling water, drain again and cover with a clean cloth. Keep hot.

2. Meanwhile, stir-fry the spring onions, bean sprouts, carrot and celery in 45 ml/3 tbsp of the sunflower oil in a wok or large frying pan (skillet) for 3 minutes.

3. Push to one side. Add the remaining oil, heat, then add the scallops and stir-fry for 2 minutes.

4. Add the sherry, ginger, soy sauce, lime juice and a little salt and pepper and cook, stirring, for 1 minute.

5. Spoon the rice into small bowls. Top with the scallops and vegetables and serve straight away.