Name: Stir-fried scallops with cherry tomato salsa
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 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

Ingredients

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

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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