Recipe

Stir-fried scallops with cherry tomato salsa

Aug 31, 1974 2:00pm
  • 5 mins cooking
  • Serves 2
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Ingredients

Stir-fried scallops with cherry tomato salsa
  • 300 gram scallops without roe
  • 1 clove garlic, crushed
  • 1 teaspoon olive oil
  • 250 gram cherry tomatoes, quartered
  • 1 (130g) lebanese cucumber, seeded, finely chopped
  • 1 (100g) red onion, finely chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon lemon juice
  • 1 fresh red thai chilli, thinly sliced

Method

Stir-fried scallops with cherry tomato salsa
  • 1
    Combine scallops with garlic in medium bowl; season. Cover; refrigerate while making salsa.
  • 2
    To make cherry tomato salsa, combine tomatoes, cucumbers, onions, juice and chilli in a bowl.
  • 3
    Heat oil in wok and in batches, stir-fry scallops over high heat until scallops are browned lightly and cooked as desired. Add scallops to cherry tomato salsa; toss gently.

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