Seared scallops with sweet chilli sauce
Makes 20
Easy
Prep:
Cook:
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- knob of fresh root ginger
- handful corianderstems or leaves
- 2 garlic cloves
- 4 tbsp vegetable oilplus extra for cooking
- 20 scallops
- sweet chilli sauceto serve (recipe below)
Nutrition: per serving
- kcal51
- fat3g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein6g
- salt0.17glow
Method
step 1
Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
step 2
To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.
