This little recipe is fantastic for a quick supper, or if you’re having guests round, a brilliant starter, and it’ll get you to practice your scallop cooking skills 

Serves 4 people 


Splash of rapeseed oil 

4 cloves of garlic finely sliced 

12 large scallops ( with coral removed) 

2 hot red Thai chilli finely sliced 

4 Spring onions finely sliced 

Good splash of light soy sauce 

2 good handfuls of peppery rocket an watercress 

2 handfuls of bean sprouts 

Heat a non stick frying pan until really hot, when I say hot! I mean smoking hot yeah!!! 

Add the oil and and quickly fry the sliced garlic for 20 seconds until golden, remove immediately or the garlic will burn!! 

Now place the scallops in the pan starting at 12 o’clock and work your way around 

Cook for 1 minute and turn over and cook for another 30 seconds 

Now add the chilli, and Spring onions, cook for 30 seconds 

Add the soy sauce and remove from the heat 

Mix together the  bean sprouts and watercress and rocket, divide between four plates, arrange the scallops on top and spoon over the Spring onions and chilli sauce, and finish with the crispy garlic and serve immediately 
See I told you! Quick, delicious and simple, but packed full of flavour 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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