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
Method:
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.
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.
Push to one side. Add the remaining
oil, heat, then add the scallops and stir-fry for 2
minutes.
Add the sherry, ginger, soy sauce, lime
juice and a little salt and pepper and cook,
stirring, for 1 minute.
Spoon the rice into small
bowls. Top with the scallops and vegetables and
serve straight away.
Fish and
Seafood Recipes - Scallop Stir-fry
