| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Superchefs |
1 |
servings |
INGREDIENTS
| 3 |
|
King sized scallops |
| 2 |
|
Inches ginger |
| 4 |
|
Cloves garlic |
|
|
Green chilli |
|
|
Tomato |
| 1/4 |
|
Green pepper |
| 1/4 |
|
Red pepper |
|
|
Spring onions |
| 1 |
tb |
Chopped coriander |
| 1/4 |
ts |
Turmeric |
| 2 |
ts |
Lemon juice |
| 3 |
ts |
Oil |
|
|
Salt |
|
|
Mixed lettuce for garnish |
|
|
Ciabatta roll |
INSTRUCTIONS
Clean the scallops and slit them horizontally, apply salt, lemon and
turmeric and set aside. Shred the vegetables and also set aside.
Heat a frying pan and add the oil, turn the heat to high and add the
scallops, after a few seconds toss once or twice and throw in the rest of
the ingredients, except the coriander. Toss until the moisture almost dries
up but keep the heat on a high all along.
Check for seasoning, add the fresh coriander, toss and remove. Garnish if
required and serve with some salad and toasted ciabatta.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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