Oriental Scallops Recipe
Ingredients
| 125 ml soya sauce | ||
| Oyster sauce | 60 Milliliter | |
| Sherry | 60 Milliliter | |
| Worcestershire sauce | 15 Milliliter | |
| 454 g large sea scallops | ||
| 60 ml flour, all purpose | ||
| Safflower oil | 45 Milliliter | |
| Garlic | 2 Clove (5gm), crushed | |
| 15 ml finely julienne cut ginger root | ||
| 2 dried red chili pepper | ||
Directions
In a mixing bowl combine the soya sauce, oyster sauce, sherry and Worcestershire sauce.
Wash the scallops and pat dry.
Dust with the flour.
In a wok or large skillet heat the oil, saute the garlic, ginger and red chilies for 30 seconds.
Add the scallops and cook for 2 minutes.
Pour in the sauce, reduce heat and cook until most of the liquid has evaporated.
Serve at once.
Wash the scallops and pat dry.
Dust with the flour.
In a wok or large skillet heat the oil, saute the garlic, ginger and red chilies for 30 seconds.
Add the scallops and cook for 2 minutes.
Pour in the sauce, reduce heat and cook until most of the liquid has evaporated.
Serve at once.
Chef
