World Cuisine

  • 15 g (½ oz) butter
  • 2 tablespoons vegetable oil
  • 8 scallops, cut into thick slices
  • ½ bunch of spring onions, thinly sliced diagonally
  • ½ teaspoon ground turmeric
  • 3 tablespoons lemon juice
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 pieces preserved stem ginger with syrup, chopped
  • salt and pepper

Heat a wok until hot. Add the butter and 1 tablespoon of the oil and heat over a gentle heat until foaming. Add the sliced scallops and stir-fry for 3 minutes, then remove using a slotted spoon and set aside on a plate.

Return the wok to a moderate heat, add the remaining oil and heat until the oil starts to shimmer. Add the spring onions and turmeric and stir-fry for a few seconds. Add the lemon juice and rice wine and bring to a boil, then stir in the stem ginger.

Return the scallops and their juices to the wok and toss until heated through. Season with salt and pepper to taste and serve immediately.

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