Ingredients

How to make it

  • Method:
  • Place the scallops in a shallow, non-metallic bowl in a single layer. In a clean bowl, mix together half the oil, the lemon rind and juice, chopped herbs and chili and spoon over the scallops. Season well with salt and black pepper, cover and set aside.
  • Using a sharp knife, cut each pak choi lengthways into four pieces. Heat a wok over a high heat. When hot, drain the scallops (reservng the marinade) and add to the wok. Cook for 1 minute on each side, or until cooked to your liking.
  • Pour the marinade over the scallops and remove the wok from the heat. Transfer the scallops and juices to a platter and keep warm. Wipe out the wok with a piece of kitchen paper.
  • Place the wok over a high heat. When all traces of moisture have evaporated, add the remaining oil. When the oil is hot add the pak choi and stir-fry over a high heat for 2-3 minutes, until the leaves wilt.
  • Divide the greens among four warmed serving plates, then top with the reserved scallops and their juices and serve immediately.

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    abbott41 ate it and said...
    I agree with ED this is a 10 recipe.
    5 forks from me.
    Art
    Was this review helpful? Yes Flag
    " It was excellent "
    spinach1948 ate it and said...
    Great recipe worth a 10.
    Hi 5.
    ED
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    enjoy this recipe indeed!
    Was this review helpful? Yes Flag
    " It was excellent "
    terryr ate it and said...
    Sounds tasty!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    maureenlaw ate it and said...
    Anything with scallops I love! This sounds great, thanks.
    Was this review helpful? Yes Flag
  • elgourmand 14 years ago
    A great recipe but we can't get scallops here. I suppose I could arrange to have some flown in but I ain't that rich. I think that if I ever see scallops again I'll just steam them, dip then in drawn butter and munch away; or maybe sauteed in butter. I lived in Tampa for a short while and we used to go out in the bay and come back with buckets of the little critters. Thanks for the post though.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes