Seafood symbolises prosperity in Chinese culture and stir-frying is a big part of life. It’s also a very simple way to eat healthily and add in a wonderful variety of your favourite vegetables. Shellfish such as scallops are a beautiful source of fat-soluble vitamins, especially vitamin D. Always buy shellfish extremely fresh from your local fishmonger and eat as soon as possible.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tsp extra-virgin olive oil
- 10 small scallops, rinsed & patted dry
- Celtic sea salt & freshly ground black pepper, to taste
- 2 garlic cloves, crushed
- 140g mixed mushrooms, whole or sliced
- 1 tsp fresh or dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 200g baby English spinach leaves
- Splash apple-cider vinegar
- 1 tsp oyster sauce (optional)
- Parsley or rosemary sprigs, chopped, to serve
- Lemon wedges, to serve
Method
- Heat oil in medium frying pan over medium heat. Season scallops with salt and pepper, sear in pan for 1–2 mins on each side, until golden brown, then remove from pan and set aside.
- Add garlic, mushrooms, rosemary, thyme and oregano to pan, then cook, stirring frequently, for 5 mins. Add spinach and apple-cider vinegar and oyster sauce if using, then cook for 1–2 mins, until spinach just begins to wilt. Return scallops to pan and cook for 1 min to heat through.
- Serve topped with parsley or rosemary and lemon wedges on the side.
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