Rye Bay Scallop Week

Rye Bay Scallop Week


Asian Marinated Scallops with Onion, Peppers and Sugar Snaps Stir-fry


Serves 2

For the Asian Marinade

  • ½ cup Sweet Chilli Sauce
  • ¼ cup Soy Sauce
  • 2 tsp Garlic Purée
  • 2 tsp freshly grated Ginger Root

For the Scallops

  • 12 Scallops with Roes
  • 1 large Onion, diced
  • 2 Garlic Cloves
  • 1 Green Pepper julienne
  • 1 Red Pepper julienne
  • ¼ cup Extra Virgin Olive Oil
  • 1 cup Sugar Snaps
  • 2 cups Rice
  • Vegetable Oil
  • Sesame Seeds
  • Salt & Pepper
  • Sesame Oil


For the Asian Marinade, in a medium sized bowl mix the sweet chilli sauce, soy sauce, garlic puree and ginger root together.

Add the scallops, stirring until all coated.  Let sit for 20 minutes.

Boil the rice for 8 minutes.

In a large wok, sauté the onions, garlic, peppers and sugar snaps in the olive oil for 3 minutes, then set aside.

Heat a large pan over a medium-high heat.  Add 2tbsp vegetable oil to the pan, and heat until simmering.

Add the Scallops to the pan and sear until they release from the pan, and a golden crust has formed.  Flip to the other side and repeat.

When the Scallops are ready, re-heat the stir-fry in the wok, add the Scallops.  Sprinkle with Sesame Seeds.  Season with salt & pepper to taste.

Drain the rice and divide onto 2 plates, drizzle with a little sesame oil.  Top with the stir-fry mixture and Scallops.


Submitted by: Maria Danalache, Head Chef, Oxney Gourmet Pie & Burger Bar

Posted in Recipes
Tags: , , , , , , , , , , , , , ,