PAN-FRIED SCALLOPS WITH SWEET CHILI RICE AND GREENS

PAN-FRIED SCALLOPS WITH SWEET CHILI RICE AND GREENS 

Courtesy of Marvelina

Ingredients:

• 1 large mug of basmati rice
• A small bunch of spring onions
• 3 eggs
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• ½ a lemon
• A small bunch of fresh coriander
• Sweet chili sauce
• 4 bok choy
• 7 oz (200 g) asparagus
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• ½ a lime
• 2 lbs fresh large scallops, shelled and trimmed
• 1 lemon
• Chinese five-spice powder
• Sesame oil
• 1 clove of garlic
• Honey
• 2 small knobs of butter
• A small bunch of fresh coriander
• Olive oil
• Extra virgin olive oil
• Sea salt and black pepper

Instructions:

1. Get all your ingredients and equipment ready. Fill and boil the kettle or pot
2. RICE: put the rice into the hallow pan with 2 pinches of salt. Cover with 2 mugs of boiled water (use the same mug you use to measure the rice). Pop a lid on and leave to cook for 7 minutes. Fill and reboil the kettle/pot
3. SCALLOPS: Lay the scallops on a piece of greaseproof paper. Score crisscross on top, only going halfway through. Drizzle over some olive oil, season with salt and pepper, finely grate over some lemon zest and dust with the five-spice powder. Drizzle with sesame oil and toss together to coat in the flavors
4. RICE: trim and finely slice the spring onions and put into a mixing bowl. Crack in the eggs, and add 1 Tbsp each of soy sauce and sesame oil and a drizzle of olive oil, then whisk. Take the lid off the rice and use a fork to fluff it up. Pour the egg mixture all over. Squeeze in the juice of ½ a lemon and add a pinch of pepper. Put the lid back on and turn down to the lowest heat for another 4 to 5 minutes
5. SCALLOPS: Get a large frying pan on the highest heat
6. GREENS: Half-fill a large saucepan with boiled water and put it on a medium heat. Halve each bok choy lengthways, trim the asparagus, then put in a large colander or sieve and cover tightly with aluminum foil. Put over the saucepan of water to steam for a few minutes until tender, then take off the heat. Tip on to a platter. Drizzle with soy sauce and extra virgin olive oil. Squeeze over the juice of ½ a lime. Taste and adjust seasoning
7. SCALLOPS: put a good lug of olive oil into the empty frying pan. Quickly add the scallpos, scored side down. Don’t turn the scallops until they’ve had about 2 minutes. Quickly turn them all over and crush in 1 unpeeled garlic. Squeeze in the juice of ½ a lemon and drizzle some honey and 2 small knob of butter. Take off the heat, and transfer to a serving plate and sprinkle over leaves from a small bunch of coriander. Serve with the rice and greens