SCALLOPS FOO YONG

(Starter for 4 persons)

Ingredients

·       15 g butter
·       1 tbsp vegetable oil
·       2 eggs, beaten with 2 tsp water
·       12 large scallops, halved
·       1 tbsp oyster sauce
·       To serve; 90 g rocket leaves

Melt the butter and oil over a moderate heat in a large frying pan or wok. When the butter begins to brown, drizzle in a quarter of the egg to make a thread-like omelette. As it begins to brown and set, remove with a fish slice. Cook the remaining egg in the same way.

Lower the heat and add the scallops to the pan. Sprinkle on the oyster sauce and a dash of salt and pepper and sauté on each side for 1 minute.

Lay an omelette on each plate and place some of the scallops on top.

Serve with the rocket leaves

If you have any good sea food recipes and you would like to share them with the stunningly massive readership of this website, do please send them in.

return to the Sublyme Divers