Saturday 28 January 2017

Scallops with Coriander

  • 300 g scallops
  • 1 green shallot, cut into 3 cm pieces
  • 3 cm piece of ginger, peeled
  • 1 cup chicken stock
  • 1 tsp cornflour
  • 2 tsp chopped fresh coriander
  • ¼ tsp fresh red chilli, seeds removed, chopped
  • 1 clove garlic, minced
  • ¼ tsp sugar
  1. Cut the shallot pieces and ginger into thin, match-stick like strips.
  2. Add shallots, ginger, coriander, chilli, garlic and sugar to a small bowl and set aside.
  3. Heat half stock in a pan and add scallops. Boil for one or two minutes.
  4. Remove pan from heat, use tongs to remove scallops from pan and arrange them on scallop shells. Place in an oven to keep warm.
  5. Add remaining stock to pan, place back on stove top bring to boil and mix in cornflour. Simmer and stir vigorously until thick.
  6. Add the bowl of remaining in ingredients and stir until mixed evenly. Simmer until warmed through. Remove from heat.
  7. Remove scallops from oven and ladle sauce over them. Serve immediately.

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