• 24 fresh king scallops
  • 3 tablespoons mild curry powder (see page 16)
  • 1 tablespoon groundnut oil
  • 4 tablespoons light soy sauce
  • 2 tablespoons rice wine
  • 2 fresh red chillies, finely sliced
  • 7 cm (3 inch) piece of fresh root ginger, peeled and finely shredded
  • 6 spring onions, finely sliced
  • salt and pepper

Place the scallops on a plate, dust the curry powder over them and lightly season to taste. Toss to mix well.

Heat the oil in a large nonstick frying pan. When it is very hot, add the scallops, spacing them out around the pan. Sear for 1–2 minutes on each side, then remove from the pan and arrange on a warmed serving platter.

Mix together the soy sauce and wine and sprinkle over the scallops. Scatter a little chilli, ginger and spring onion over each one, and serve immediately with egg-fried rice.

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