| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 20 |
|
Fresh queen scallops; (20 to 30) |
| 1 |
tb |
Oil |
| 1 |
tb |
Fresh chopped ginger root |
| 6 |
|
Garlic cloves; chopped |
| 1 |
|
Green chillies; chopped (1 to 2) |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground turmeric |
| 1/2 |
ts |
Finely chopped fresh coriander |
|
|
Salt |
INSTRUCTIONS
Drain the scallops and leave them in the colander or sieve until you are
ready to cook them.
Heat the oil in a heavy-based frying pan until it is almost at smoking
point. Put in the scallops and spread them out evenly. Immediately add the
ginger, garlic and chillies. Toss and level out again. Don't stir as this
will reduce the temperature in the pan, causing the scallops to give off
their juices and become rubbery. Toss again and add the ground spice. Stir
briefly to mix everything then taste and add salt if necessary. Toss in the
fresh coriander.
The scallops should be cooked for no longer than 3-4 minutes. I prefer them
cooked for only 2 minutes.
Serve immediately with the juices that the scallops will now have given
off. Toasted brioche and green salad make good accompaniments.
Tip: Coriander is a delicate herb and must be chopped carefully with a very
sharp knife. If you go over repeatedly with the knife as for chopping
parsely it will bruise and turn black.
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