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Ingredientes
- 20 x Fresh queen scallops, (20 to 30)
- 1 Tbsp. Oil
- 1 Tbsp. Fresh minced ginger root
- 6 x Garlic cloves, minced
- 1 x Green chillies, minced (1 to 2)
- 1/2 tsp Grnd cumin
- 1/2 tsp Grnd coriander
- 1/2 tsp Grnd turmeric
- 1/2 tsp Finely minced fresh coriander
- Â Â Salt
Direcciones
- Drain the scallops and leave them in the colander or possibly sieve till you are ready to cook them.
- Heat the oil in a heavy-based frying pan till it is almost at smoking point. Put in the scallops and spread them out proportionately. Immediately add in the ginger, garlic and chillies. Toss and level out again. Do not stir as this will reduce the temperature in the pan, causing the scallops to give off their juices and become rubbery. Toss again and add in the grnd spice. Stir briefly to mix everything then taste and add in salt if necessary. Toss in the fresh coriander.
- The scallops should be cooked for no longer than 3-4 min. I prefer them cooked for only 2 min.
- Serve immediately with the juices which the scallops will now have given off. Toasted brioche and green salad make good accompaniments.
- Tip: Coriander is a delicate herb and must be minced carefully with a very sharp knife. If you go over repeatedly with the knife as for chopping parsely it will bruise and turn black.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 71g | |
| Calories 174 | |
| Calories from Fat 127 | 73% |
| Total Fat 14.45g | 18% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 267mg | 8% |
| Total Carbs 11.44g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.99g | 1% |
| Protein 2.25g | 4% |
