Coriander and chilli scallops
24 individual, without roe
2 clove(s), crushed
fresh red chilli
2 whole, deseeded, finely chopped
2 tbs, finely chopped
1 x 3 second spray(s)
2 medium, cut into thin wedges
- Place scallops in a glass or ceramic dish. Add oil, garlic, chilli, juice and half the coriander. Toss gently to coat. Thread 2 scallops, at a time, onto small cocktail skewers, to make 12 skewers.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook scallops, turning once for about 30 seconds on each side or until cooked to your liking.
- Serve cooked scallops on ceramic Chinese soup spoons with the lime wedges and sprinkle with remaining coriander.