Yield: 1 servings
Measure | Ingredient |
---|---|
3 \N | King sized scallops |
2 \N | Inches ginger |
4 \N | Cloves garlic |
\N \N | Green chilli |
\N \N | Tomato |
¼ \N | Green pepper |
¼ \N | Red pepper |
\N \N | Spring onions |
1 tablespoon | Chopped coriander |
¼ teaspoon | Turmeric |
2 teaspoons | Lemon juice |
3 teaspoons | Oil |
\N \N | Salt |
\N \N | Mixed lettuce for garnish |
\N \N | Ciabatta roll |
Clean the scallops and slit them horizontally, apply salt, lemon and turmeric and set aside. Shred the vegetables and also set aside.
Heat a frying pan and add the oil, turn the heat to high and add the scallops, after a few seconds toss once or twice and throw in the rest of the ingredients, except the coriander. Toss until the moisture almost dries up but keep the heat on a high all along.
Check for seasoning, add the fresh coriander, toss and remove. Garnish if required and serve with some salad and toasted ciabatta.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.