Scallops with Lemon and Ginger

This recipe features exciting ingredients from Asian cuisine and is perfect as an appetizer. A quick and delicious dish. All our recipes are sourced from godfisk.no

Photo: Norwegian Seafood Council

Time required: 20 min
Difficulty: Medium

Ingredients

Servings

4 pcs scallops
3 pcs spring onion
2 tbsp pickled ginger
3 tbsp peanut oil
3 tbsp lemon juice
2 tbsp dry sherry
salt and pepper

Method

If using fresh scallops, start by opening and cleaning the shells. For frozen scallops, place them in a bowl, let them thaw in the refrigerator, and drain on paper towels.
Slice each scallop into two equal-thickness pieces.
Slice spring onions thinly and cut the ginger into strips.
Heat two-thirds of the peanut oil in a frying pan.
Add the scallops and fry quickly over medium heat, about 30 seconds per side. Place them on a plate.
Heat the remaining peanut oil, add the spring onions, and sauté for a few seconds.
Add lemon juice and sherry, and bring to a boil.
Stir in pickled ginger, season with salt and pepper, and possibly some of the pickling liquid from the ginger.
Serve the sautéed scallops with the spring onion garnish.