Chile Scallops

Jewelies's Note:

These look great served in the scallop shells. Just make sure to wash and dry them properly.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 tablespoon peanut oil (20ml)
• 32 small scallops
• 4 garlic cloves , sliced thinly
• 50 g fresh ginger , peeled, sliced thinly
• 2 fresh red Thai chile , seeded and chopped finely
• 3 green onions , sliced thinly
• 80 ml sweet chili sauce (1/3 cup)
• 1 teaspoon fish sauce
• 2 teaspoons brown sugar
• 125 ml chicken stock (1/2 cup)
• ¼ cup fresh coriander , chopped

Directions:

1. Heat half of the oil in a wok and stir-fry the scallops in batches, until they just change in colour. Remove from wok.
2. Heat remaining oil in wok, stir-fry garlic, ginger, chilies and onion until onion is soft.
3. Stir in combined sauces, sugar and stock and bring to a boil. Return scallops to wok, stir until heated through.
4. Serve scallops sprinkled with coriander.

Reviews

[triguy35]

Just awesome! had some issues finding the thai chiles so i used a couple of habaneros. yes, that's right, habaneros... i like things super hot. will post the pic i took of it if i can find it.

[Peter J]

Just fantastic! I used some larger scallops and because I'd run out of sweet chili sauce used half the quantity of a hot chili sauce, although that did make it quite hot :-).