Garlic Scallops
Scallops dredged in flour and pan-fried until golden, tossed with garlic, mushrooms, and green peas in a quick East-meets-West stir-fry.
Ingredients
scallops (washed, drained)
to taste
flour (for coating the scallops)
to taste
mushrooms (stems removed, washed and sliced)
to taste
green peas
to taste
garlic (washed and sliced)
to taste
butter
2 tbsp
cooking oil
20 g
cooking wine
1 tbsp
salt
1 tsp
chili sauce
2 tsp
Instructions
1
Prepare the Scallops
Wash and slice the garlic; remove the stems from the mushrooms, wash and slice them. Wash and drain the scallops, place them in a bowl, add the cooking oil, and toss to coat evenly. Then dredge the scallops in flour until evenly coated.
2
Pan-Fry the Scallops
Heat the butter in a pan, add the scallops, and pan-fry until both sides are golden brown. Remove and set aside.
3
Make the Sauce and Assemble
Pour the remaining butter into the pan and heat. Sauté the garlic until fragrant, add the mushrooms and green peas, and stir-fry until aromatic. Add the cooking wine, salt, and chili sauce, and stir to combine. Pour the sauce over the scallops and serve.
