Wok Fried Scallops

Wok Fried Scallops: Light and Flavourful

Serves: 4

Ingredients

• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 4 x 120g scallops (females)
• 4 x 220g scallops (males)
• 2 tablespoons fish sauce
• ½ cup water
• Olive oil spray
• 2cm piece of ginger, peeled and thinly shredded
• 1 clove garlic, thinly shredded
• 400g snow peas, trimmed and thinly shredded
• 2 shallots, thinly shredded diagonally
• 1 red pepper, seeded and thinly sliced

Directions

1. Remove scallops from shell.
2. Mix half the soy sauce, sesame oil, and scallops in a bowl. Toss to coat.
3. In a second bowl, combine fish sauce, water, and the remaining soy sauce. Set aside.
4. Heat a wok on high, spray with olive oil, and stir-fry half the scallops until cooked. Remove and repeat with remaining scallops.
5. Wipe wok clean and add ginger, garlic, snow peas, shallots, and red pepper. Stir-fry for 2 minutes. Add reserved fish sauce mixture and bring to a boil. Return scallops to the wok and cook for 1-2 minutes until the sauce thickens. Serve immediately, garnished with extra shallots.

These Wok Fried Scallops are a light, nutritious, and flavourful dish that’s perfect for a quick supper or meal prep. The savoury soy and sesame marinade enhances the delicate scallops, while the crisp vegetables add a vibrant, fresh touch. Store leftovers in an airtight container in the fridge for up to 2 days.