Scallops with lime, chilli and ginger recipe

  • Serves 2
  • 5 mins to prepare and 20 mins to cook
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Customer recipe by Angela Walton
Added 41 months ago

Put the leeks in a small pan, add the stock and bring to the boil. Reduce the heat and simmer for 5-6 minutes or until softened. Drain the leeks and return to the pan, cover and keep warm

Dry the scallops on kitchen paper, spray with cooking spray and season with a little salt. In a small bowl, mix together the chilli, ginger, garlic and lime zest

Place a frying pan over a high heat and fry the scallops for 2 minutes or until lightly browned on the bases. Turn them over, spoon over the chilli mixture and cook for 1-2 minutes.

Create a nest of leeks on each plate, divide the scallops between them and squeeze over the lime juice. Serve garnished with spring onion

Use the zest of 1/2 an orange instead of the lime and swap the leeks for 1 1/2 cucumbers, deseeded, finely shredded and cooked in the same way as the leeks.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 6 mini leeks (thinly sliced)
  • 150ml Vegetable stock
  • 6 large scallops
  • 1 red chilli, finely chopped and deseeded
  • 1/2 tsp fresh ginger
  • 1 1 garlic clove
  • 1 lime
  • 1/2 Spring onion, finely shredded

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