Serves 4
The title says it all so any more of a description would just make me sound like a pompous restaurant chef trying to showboat. Oh what the hell, let’s try it:
‘Hand caught local alabaster sea scallops served on a bed of forest shiitake mushrooms and Okinawan snow peas that have been delicately sautéed with fresh ginger, garlic and just a soupçon of aged tamari’
Damn I’m good.
Ingredients
- 5 tablespoons vegetable oil
- 3 big handfuls snow peas
- 10 shiitake mushroom, sliced (stems removed)
- fresh scallops
- 1 inch piece ginger, very finely chopped
- 1 clove of garlic, finely chopped
- 2 teaspoons Soy sauce or aged tamari
- 1 teaspoon chili sesame oil
- 1 teaspoon Sesame seeds
- 1 green onion, chopped
- salt and pepper
Directions
- You need 2 large skillets or woks, heat 2 tablespoons of oil in each
- Sauté the snow peas in one and mushrooms in the other, stir regularly
- After they have cooked for 6-8 minutes, add the snow peas to the mushroom pan, add the ginger and the garlic and stir for 1 minute
- Throw in the soy sauce, cook for 2 minutes
- Sit the scallops on paper towel to remove moisture, then coat them in 1 tablespoon of oil and season with salt and pepper on both sides
- Heat the empty pan, until smoking hot, add the scallops cook for 2 minutes to sear on one side, then flip, brush on the chili sesame oil, cook for 2 minutes
- Then serve the peas and mushroom and top with one scallop, and garnish with a sprinkle of green onion and sesame seeds