Tuesday, 26 August 2014

Chinese Sticky Scallops with Fluffy Sweet Chilli Rice and Steamed Vegetables



400g scallops
2 tsp chinese five spice
1 tsp sesame oil
1 tsp extra virgin olive oil 
1 chilli, finely chopped
2 cloves of garlic, crushed
small knob of butter
1 tsp runny honey
½ lemon’s juice
300ml basmati rice
3 eggs
Small bunch spring onions
1 Tbsp soy sauce
1 tsp sesame oil
½ lemon’s juice
small bunch coriander
3 Tbsp sweet chilli sauce
4 pak choi, halved
200g asparagus
200g purple sprouting broccoli
1 Tbsp olive oil
2 Tbsp soy sauce
½ lemon’s juice


1. Pour rice and 600ml water into a pan with a pinch of salt and a drizzle of olive oil. The rice will take around 10 minutes to cook; when it is done, the water will have evaporated to leave fluffy rice- do not allow it to fry.

2. Score the scallops with a sharp knife, making shallow criss-cross grids on one face of each scallop.

3. Put the scallops onto a piece of greaseproof paper. Sprinkle the five spice and drizzle the oils over the scallops. Toss the scallops in the paper to ensure an even coating; set aside while the rice and vegetables are prepared.

4. Chop any hard ends off the vegetables and discard; place the vegetables, soft ends up into a steamer or colander sitting on a saucepan of simmering water. Cover the vegetables with a couple of layers of foil crimped around the colander rim. The vegetables will take about 8 minutes to cook.

5. In a small bowl, whisk the eggs, finely sliced spring onions, soy sauce, sesame oil and lemon juice. Turn the heat off the rice and spread pour the egg mixture over the top of the mixture before placing the lid back on the rice

6. To dress the vegetables, pour the olive oil, soy sauce and lemon juice over them while shaking the colander to dress evenly. 

7. Put the scallops into a hot, oiled pan. Add the chilli and after about a minute, add the garlic and butter followed by the honey. Finally pour the lemon juice- the scallops should take a total of about 3 minutes to cook, depending on their size. Continually toss from the beginning to ensure even cooking and coating.

8. Tear some fresh coriander over the rice and serve immediately with the vegetables and scallops.

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