| Ingredients | Direction |
|---|---|
| 16 large scallops, shelled 1 tbsp butter 1 tbsp vegetable oil 1 tsp crushed garlic 1 tsp grated fresh gingerroot 1 bunch of scallions, finely sliced finely grated rind of 1 lime 1 small fresh red chile, seeded and very finely chopped 3 tbsp lime juice lime wedges, to garnish fresh cooked rice, to serve |
1. Using a sharp knife, trim the scallops to remove any black intestine, then wash and pat dry with paper towels. Separate the corals from the white parts, then slice each white part in half horizontally, making 2 circles. 2. Heat the butter and oil in a preheated wok. Add the garlic and gingerroot and stir-fry for 1 minute without browning. Add the scallions and stir-fry for 1 minute. 3. Add the scallops and continue stir-frying over high heat for 4-5 minutes. Stir in the lime rind, chile, and lime juice and cook for an additional 1 minute. 4. Transfer the scallops to serving plates, then spoon over the cooking juices and garnish with lime wedges. Serve hot with freshly cooked rice. |