Again one of Ro's Saturday Kitchen Live (SKL) preparations this is. I woke up on Saturday, pretty late that is, to a very happy, chirpy Ro brimming from ear to ear saying, 'I know what I want for lunch.' 'Good for you baby, I know I want coffee,' was my sleepy reply. While i settled down with my coffee in front of the telly, Ro was all ready to go out shopping for his lunch. Thanks to BBC SKL, Scallops had won over the bet with Monk Fish Tail (yuck!) and thanks to BBC SKL, it turned out pretty yummy indeed!
The inspiration was SKL, but Ro ended up doing his own thing, as usual.
Scallops- 350gms
To marinate:
Lime juice- 1 tsp
Red chilli- 2, thinly sliced (less if you please)
Salt- to taste
Pepper- to taste
Corn Flour- 2 tbsp
Ginger- 3 tbs
Black bean sauce- 150ml (we used the Sainsbury's sachet, but here is a fairly straight forward recipe)
Oil- 1 tbsp
Spring onions- 2 stalks, roughly chopped
Mix all the ingredients in the 'to marinate' section add the scallops. Keep aside for 10 to 15 minutes.
Heat oil in a pre heated wok, add the ginger and stir fry for a minute or so till the raw smell goes.
Add the marinated scallops and stir fry till they start to brown.
Pour in the black bean sauce and stir fry for two minutes or until the sauce starts to bubble, all this on high heat.
Add the spring onions, stir for a few more seconds, take it off the flame and serve hot with rice or noodles.
Notes: The black bean sauce was very salty and so if you are using that, then you might want to go easy on the salt when you marinate the scallops.
