Wok-fried fragrant scallops
- February 2019
- Serves 4
- Hands-on time 15 min
Ching-He Huang created this dish for a traditional Chinese New Year menu. It’s an elegant starter of pan-fried scallops dressed in sesame, soy and chilli served with crisp watercress. If you like, serve the scallops in their pretty shells to add extra wow-factor.
- Dairy-free recipes
- 12.5g (1.8g saturated)
- 3.9g (3.1g sugars)
Make the dressing a few hours ahead, stirring in the coriander just before serving.
Cayenne chillies are long, shiny and moderately hot. If you can’t find them in your supermarket, use a large pinch of cayenne chilli powder instead.
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