Recipe by Mighty Spice Cookbook author, John Gregory-Smith
For many years my brother Tom has been a loyal eating companion of
mine, a wingman, who loves his food and is also real fun to go out with.
Annoyingly he’s moved to Hong Kong with his lovely wife Rachel to live,
which makes dinner a bit more difficult to organize. Tom’s first choice
whenever we do get to go out is something with scallops, so these
beautiful, Asian-inspired scallops are here to keep him happy. Now all
he has to do is cook them for me.
Ingredients:2 tablespoons vegetable oil
4 garlic cloves, finely chopped
2 red chilies, seeded and finely chopped
1 red onion, thinly sliced
1 pound 2 ounces scallops, with
or without roe attached
1 tablespoon light soy sauce
1 tablespoon fish sauce
1/4 teaspoon sugar
1/2 teaspoon coarsely ground black
2 large handfuls basil leaves, roughly
1) Heat the oil in a large wok over high heat. When smoking hot, chuck in the garlic
and red chilies and stir-fry 30 seconds, or until fragrant. Add the onion and stir-fry
1 minute, then tip in the scallops and stir-fry 1 to 2 minutes longer, or until the
scallops start to turn golden at the edges.
2) Pour in the soy sauce and fish sauce and sprinkle in the sugar and black pepper. Mix
well and stir-fry 1 minute, or until the scallops are just cooked through and tender.
Throw in the basil leaves, mix well and serve immediately. You can use scallop shells
for presentation, if you like.