Sticky pan fried scallops w/ sweet chilli rice

Ingredients:
For the scallops:
400g fresh scallops, raw and ready to cook
1 lemon
Chinese five spice powder
Sesame oil
1 red chilli, finely chopped
1 glove garlic, crushed
Runny honey
Butter
Handful fresh coriander, chopped

For the rice:
1 large mug Basmati rice
1 small bunch spring onions, trimmed and finely sliced
3 eggs
1 tbsp soy sauce
1 tbsp sesame oil
1/2 lemon
Handful fresh coriander, chopped
Sweet chilli sauce (ready made is fine if you don’t want to make your own, obviously I recommend making it!)

Method:
Put the rice on to boil first, in a pan with 1.75 mugs (the same mug you measured the rice in) of boiling water and a good pinch of salt. Put a lid on and simmer over gentle heat for around 8 mins until all the water has been absorbed and you can see little air holes appear in the rice, it should be al dente to taste.

Whilst the rice is cooking put your spring onions into a mixing bowl, then add the eggs, soy sauce, sesame oil and a little drizzle of olive oil and whisk well together. When the rice is cooked, fluff up with a fork then add this mixture to the pan, pouring it all over the rice, along with a good squeeze of lemon juice and some seasoning. Give it a good stir with a fork then recover the pan and turn the heat down to low and leave it for another 4-5 minutes. Turn off the heat when done.

Lay the scallops on a piece of greaseproof paper and score some light crisscrosses on top of each one, only going about 1/2 way through. Drizzle over some olive oil and season with salt and pepper. Sprinkle on some finely grated lemon zest and dust with the five spice powder. Finally drizzle on the sesame oil and give it all a good mix so the scallops are well coated.

Heat a frying pan on the highest heat. Add a good amount of olive oil into the hot pan. Then add your scallops, scored side down for about 2-3 minutes or until they are nice and golden brown on the bottom. Then turn them over and give them another 30 seconds. Add the crushed garlic, chilli, juice from 1/2 the lemon, about 1-2 tsp of honey and 2 small knobs of butter. Give the pan a gentle shake. Once the butter has melted and its all started to become a little sticky remove from the heat, this should be just a few minutes. Sprinkle with chopped coriander before serving.

Finish off the rice with a sprinkling of coriander and sweet chilli sauce drizzled over the top and serve along side your scallops.

Original post with credits

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s