Scallop Stir-Fry

This is a recipe I found on an old Sainsbury’s Magazine calendar, it’s been in my recipe file for ages but we only got round to making it today. The scallops were fried off then removed from the pan, the shallots, garlic and ginger were then fried before the vegetables (tenderstem brocolli, baby corn and spring greens) were added and cooked off.

Then the sauce (rice wine, soy sauce, sesame oil and sesame seeds) was added and a lid placed on the wok to finish cooking. The scallops were then returned to the pan and heated through.

We served it with plain brown rice.

I thought it was really brilliant, nine out of ten in fact, and I can’t wait to eat it again. Both Stephen and I thought it would go well with chicken or beef so maybe next time we’ll try that.

G