knob of fresh root ginger
handful coriander stems or leaves
2 tbsp garlic infused oil
vegetable oil, for cooking
sweet chili sauce, to serve (click here for recipe)
Serves - 2
Place the coriander and ginger in a pestle and mortar, then pound to a paste. Add the garlic infused oil and mix through.
Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer. Can be done up to 1 day in advance.
To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden.
Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chili sauce.
Recipe adapted from: Good Food