At the Sydney Fish Market, we found an interesting way to cook saucer or sea scallops..
Then they were finished with a touch of sauce. Yum!
Stir-fried Scallops with Sugar Snap Peas
There are around 350 species of scallops worldwide, but Australia has only two main species: commercial scallops, with creamy colored flesh and orange roe, and saucer scallops, which are sold without roe. The firmer white saucer (sea) scallops are ideal for this dish.
6 green onions
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1 1/2 teaspoons grated ginger
2 cloves garlic, crushed
2/3 cups sugar snap peas
24 saucer (sea) scallops, trimmed
2 teaspoons light soy sauce
Steamed jasmine rice, for serving
Finely slice green onions on the diagonal, keeping white and green parts separate.
Heat a wok, add peanut oil, sesame oil, ginger, garlic and the white part of the green onions and stir-fry for 1 minute. Add sugar snap peas and stir-fry for another minute.
Add scallops and stir-fry, tossing gently, for 1 minute or so, until they just turn opaque.
Toss through soy sauce and the green part of the green onions and serve immediately with rice.
Recipe courtesy of the Sydney Fish Market.