Stir fried scallops and vegetables with a delicious scallop roe sauce.
A recipe of my own design. Stir fried scallops with green beans, onion red pepper and spring onion. Served with a delicious sauce made from scallop roe, chilli, garlic, ginger, honey, oyster sauce, dark soy, Shaoxing and vinegar.
Serve with boiled rice, fried rice or noodles.
Serves two
Preparation 15 minutes, cooking time less than 10 minutes
Ingredients and method
For scallop roe sauce:
Roe from King scallops – from 4-6 scallops
1 large red chilli – remove stalk and seeds
4 cloves garlic – peel
Thumb of ginger – peel, cut into matchsticks (for smoother sauce)
2 dessert spoons honey
2 dessert spoons dark soy sauce
2 dessert spoons oyster sauce
1 dessert spoon Shaoxing rice wine
1 dessert spoon vinegar
Method: Use a mini chopper or food processor to blitz into a smooth sauce. Retain ready to add to the wok.
For the main dish:
4-6 King scallops – slice in half
1 small carrot – peel, cut into 3-4cm batons
1/2 a red bell pepper – dice
1 medium size white onion – peel and slice
3 spring onions – slice white on diagonal, keep green tails for garnish (slice very thinly)
10-12 green beans – trim ends and cut into 3-4cm batons
3-4 tbsp. vegetable oil – 2 tbsp. for frying scallops, 1-2 tbsp. for the dish
1 red chilli – slice for garnish
Method: Start by frying the scallops. Heat 2 tbsp. vegetable oil in the wok over a high heat, once oil is smoking hot add the scallops. Cook for 60-90 seconds on each side, until some caramelisation appears, then remove from wok and drain on absorbent paper. Wipe the wok clean ready to cook the dish.
Heat 1-2 tbsp. of oil in the wok over a high heat until smoking hot. Add the peppers, onion, green beans and spring onion and stir fry for 2 minutes. Next add the scallop roe sauce and stir through the vegetables, keep on a high heat and stir fry the sauce for a further 3 minutes, until the sauce starts to reduce and thicken slightly. Add the cooked scallops and finish them in the sauce for a further minute.
Serve immediately with rice or noodles, using the thinly sliced spring onion greens and sliced chilli for a garnish. Enjoy!
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Ferret chef 
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