Spiced Scallops

Ingredients
12 Large Scallops (with coral attached) or 350g Scallops (without coral) (coral is the orange bit)
5 Spring Onions (chopped into inch long chunks)
1 Clove Garlic (crushed)
1inch Fresh Ginger (grated)
250g Mangetout (topped and tailed)
125g Button Mushrooms (quartered)
2 Tablespoons Soy Sauce
2 Tablespoons Sherry
1 Tablespoon Honey (clear stuff not set honey)
1 Tablespoon Sesame Seeds (dry fry in a frying pan for 1 minute before use)
1/4 Teaspoon All Spice (or Chinese 5 spice powder)
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Bowl

The Good Bit

1. Prepare the scallops first (remove any black/grey bits and discard, then remove the coral and finally slice the white meat into 3-4 pieces)
2. Now fry off the spring onions in a splash of oil in a very hot wok, add the garlic and ginger and stir fry for 1 minute before adding the mangetout, cook for a further 2 minutes, now pour this mixture into the bowl.
3. In another good splash of oil add the scallops and corals and stir fry for 2 minutes before adding the mushrooms and cooking for another minute, then add the sherry, soy sauce honey and spice mixture and mix well before adding the vegetable mixture back into the pan.
4. Season with salt and pepper, make sure the dish is pipping hot throughout then serve and sprinkle over some of the toasted sesame seeds.
   

Serves 4

Sauted Scallops and Mangetout

Ingredients
16 Prepared Scallops (with coral, the orange bit)
6 Tablespoons Vegetable Oil
12 Spring Onions (thinly sliced, diagonally)
2inch Piece Fresh Ginger (thinly chopped)
350g Mangetout (topped and tailed)
2 Cloves Garlic (crushed)
2 Tablespoons Sesame Oil
4 Tablespoons Soy Sauce
1 Teaspoon Caster Sugar
Pepper
Spring Onion to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Wok
1 Spatula
1 Mixing Bowl
1 Cereal Bowl (for the corals)

The Good Bit

1. To prepare the scallops, with the flat of the scallop in your hand and the rounded shell pointing upwards, insert a strong knife between the shells and twist, remove the flat greyish fringe, leaving the white flesh and orange coral, then remove the black digestive cord from the side of the flesh. Now detach the white flesh and cut away the coral and reserve.
   
2. In your wok heat 4 tablespoons of oil and add the spring onion and ginger and stir fry for for a few seconds, then drop in the mangetout and garlic and stir fry for 2-3 minutes, then remove this from the pan and set aside.
3. Pour the rest of the oil in the wok along with the sesame oil and drop in the scallops, stir fry for 3 minutes before adding the mangetout mixture, corals, soy sauce and sugar, turn the heat up to high now and give this mixture a blast for 2 minutes stirring well to makes sure all the ingredients are combined and piping hot. Season with pepper only and serve with a sprinkling of spring onion over the top.
   

Serves 4