Scallop stir-fry with cauliflower & peas

Total time25 mins

10 minspreparation time

15 minscooking 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, without roes

 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 shoots (optional)

lemon, halved (optional)

Nutritional facts (per portion):1500 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 a wok, then add the Kikkoman Sesame Oil and cauliflower to the wok. Stir-fry for about 2 minutes. Add the frozen peas, celery and the white part of the spring onion and stir-fry for about 2 minutes. Add the scallops and stir-fry for approx. 1½ minutes over a high heat. Then add the sugar snap peas, the green part of the spring onion and the lemon zest. Season with approx. 50-70 ml of Kikkoman Soy Sauce and stir-fry until the liquid slightly evaporates. Finally, add the chopped mint and season with the lemon juice and chilli pepper.

Step 4

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

Recipe-ID: 1396

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce