We’ve voted Scallops to be our number one favourite seafood dish for Summer. Diced garlic, ginger and a dash of rice wine enhance the flavours of those tempting bay scallops. The succulent juices are what give this dish its character. In the photo you see here, we’ve presented a mix of scallops and shrimp, decked with spring onions, broccoli florets, carrot and Chinese mushroom. It’s a variation on what is the traditional Chinese Scallops and Broccoli. This goes best with a chilled Pinot Grigio or Sauvignon Blanc. And if you’d rather have something soft and chilled, try our sparkling elderflower!
Scallops are easy to prepare and you can do this even in the comfort of your own kitchen. You can season the scallops in a marinade of your choice. Never over flavour or the fleshy taste of the scallops will be lost. Scallops also make an elegant addition to a dinner party table. Here are some tips to get those show stopping delights:
- Blanch scallops and vegetables in boiling water for 15 seconds.
- Brown garlic in hot oil. Add spring onions, then the scallops and vegetables.
- Sprinkle your flavouring and stir fry for 30 seconds.
- Add potato starch to slightly thicken the sauce – this holds the flavour from the juice to the pieces of vegetables and scallops.
- Toss wok to mix thoroughly throughout the process. Serve immediately.
Scallops present the opportunity to get creative. Have fun with them and enjoy the Summer!
