scallops with lemon ginger
2 min readPreparation time 10 minutes Cooking time 10 minutes 2 tablespoons vegetable oil scallops, shelled and cleaned, then cut into thick slices 1/2 bunch of spring onions, thinly sliced diagonally 1/2 teaspoon ground turmeric 3 tablespoons lemon juice 2 tablespoons Shaoxing rice wine 2 pieces of preserved stem ginger with syrup, chopped salt and pepper Heat wok or large frying pan until hot. Add 1 tablespoon of the oil and heat over a medium heat. Add the scallops and stir-fry for 3 minutes, then remove with a slotted spoon to plate.
Add the remaining oil to the pan and heat over a medium heat until the oil starts to shimmer. Add the spring onions and turmeric and stir-fry for a few seconds. Add the lemon juice and rice wine and bring to the boil, then stir in the stem ginger.
Return the scallops and their juices to the pan and toss until heated through. Season with salt and pep-aste per to taste and serve immediately with Fennel& Carrot Salad).
For fennel carrot salad, to serve as an accompaniment, use a vegetable peeler to cut 1 trimmed fennel bulb and 2 carrots into thin shavings Toss in a bowl with a handful of coriander leaves, the juice of 1/2 lemon and 1/2 teaspoon sesame oil. mussels with black beans
Serves 4
Preparation time 25 minutes Cooking time 10 minutes 1kg live mussels 1 tablespoon groundnut oil 4 garlic cloves, finely chopped 1 tablespoon peeled and finely grated fresh root ginger 2 red chillies, deseeded and thinly sliced 2 tablespoons fermented salted black beans, rinsed 500 ml chicken or fish stock 6 spring onions, thickly sliced 3 tablespoons light soy sauce small handful of finely chopped coriander leaves Clean the mussels thoroughly in cold water, scraping off any barnacles, scrubbing the shells and pulling off any stringy beards. Discard any open mussels that do not close when tapped.
Heat a large nonstick wok or frying pan over a high heat and add the oil. Add the garlic, ginger, chillies, black beans and rice wine and stir-fry for 30 seconds.
Add the mussels, stock and spring onions to the pan and cook, stirring, for about 6-8 minutes until all the mussels have opened, discarding any that remain closed.
Season the mussels with the light soy sauce Scatter over the coriander and serve immediately, ladled into wide warmed bowls.
For mussels black bean noodle stir-fry, spray a large nonstick wok or frying pan with low-calorie cooking spray and place over a high heat. Add 6 sliced spring onions, 1 teaspoon each of peeled and grated fresh root ginger and garlic, 400 g (13 oz) cooked mussels and 6 tablespoons black bean sauce and cook, stirring, for 2-3 minutes. Add 400g(13 oz)fresh egg noodles and continue to cook, tossing frequently, for about 3-4 minutes until the noodles are piping hot. Serve immediately in warmed bowls.
