Scallop stir-fry with cauliflower & peas

4.8 5 ratings

Total time 25 mins

10 mins preparation time

15 mins cooking time

A fusion dish combining classic scallop accompaniments with an Asian twist. An unusual and delicate stir-fry that also works well with other seafood.

Ingredients

2 portion(s)

200 g

scallops, meat only

 ¼ tsp

yellow curry powder

90 ml

Kikkoman Naturally Brewed Soy Sauce

250 g

cauliflower

 ½ bunch

of spring onions

stick of celery

Oil for cooking (e.g. rapeseed)

1 tbsp

Kikkoman Toasted Sesame Oil

150 g

frozen green peas

50 g

sugar snap peas

1 tsp

grated lemon zest

 ½ bunch

of mint, chopped

1 tbsp

lemon juice

chilli pepper, chopped (optional)

Garnish:

1 handful

of pea sprouts (optional)

lemon, halved (optional)

Nutritional facts (per portion):1,500 kJ / 360 kcal

17 gFat

28 gProtein

20 gCarbohydrates

Preparation

Step 1

Cut the scallops into quarters. Season with a pinch of yellow curry powder and drizzle with approx. 30 ml Kikkoman Soy Sauce.

Step 2

Cut the cauliflower into florets. Finely chop the white part of the spring onion and cut the green part into 2 cm pieces. Thinly slice the celery.

Step 3

Heat a little cooking oil in the pan. Add the scallops and cook for about 1 minute over a high heat. Stir and cook for a further minute and remove from the pan. Pour the Kikkoman Sesame Oil into the same pan and add the cauliflower, then fry for approx. 2 minutes. Add the frozen peas, celery and the white part of the spring onion and cook for about 2 minutes. Then add the scallops, sugar snap peas, the green part of the spring onion and the lemon zest. Season with the Kikkoman Soy Sauce and cook for another minute. Finally, add the chopped mint and season with the lemon juice and chilli pepper.

Step 4

Serve with the pea sprouts and/or a halved lemon if desired.

Recipe-ID: 1396

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