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Stir-fried peppers with scallops

Scallops are fragile, sweetly delicate and need very little preparation or cooking time – they embody the virtues of quick, easy and delicious

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Ingredients (Serves 4-6)
  • 450g/1lb fresh scallops removed from the shell
  • 11⁄2 tbsp groundnut oil
  • 11⁄2 tbsp coarsely chopped spring onions
  • 1 tbsp garlic, peeled and coarsely chopped
  • 2 tsp peeled and finely chopped fresh root ginger
  • 225g/8oz red peppers (about 2 peppers), deseeded and cut into 2.5cm/1in chunks
  • 100g/4oz green pepper (about 1 pepper), deseeded and cut into 2.5cm/1in chunks
  • 1 tbsp light soy sauce
  • 2 tsp yellow bean sauce
  • 2 tbsp rice wine or dry sherry
  • 1 tsp sugar
  • 1 tsp sesame oil

Gently pat the scallops dry with kitchen paper and set aside. Heat a wok or large, non-stick frying pan until hot, add the groundnut oil, onions, garlic and ginger, then stir-fry for 10 seconds.

Add the peppers and stir-fry for 2 minutes, then stir in the scallops, soy and yellow bean sauce, rice wine or dry sherry, sugar and sesame oil and cook for another 4 minutes. Serve at once, heaped into warm plates or bowls.

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