Roasted scal­lops on sticks

Takes 35min, plus chill­ing Makes 12

Ideal Home (UK) - - Simple Pleasures -

IN­GRE­DI­ENTS

● 12 LARGE SCAL­LOPS ● VEG­ETABLE OIL

FOR BRUSH­ING ● 4 SPRING ONIONS ● 4TBSP SWEET CHILLI SAUCE ● 3TBSP FRESH CO­RIAN­DER, CHOPPED

1

Pre­heat the oven to 200°C/180°C fan/gas 6. Pat the scal­lops dry on kitchen pa­per, brush with a lit­tle oil and sea­son. Heat a ridged grid­dle pan or fry­ing pan and sear the scal­lops on both sides to colour. Then trans­fer to a roast­ing tin. If the co­ral isn’t firmly at­tached to the scal­lop, cut it away and place on top.

2

Bring a small saucepan of wa­ter to the boil. Halve the spring onions and cut each piece length­ways into fine shreds. Cook in the boil­ing wa­ter for 2min to soften. Drain and dry on kitchen pa­per. Bun­dle up shreds of onion and place on top of the scal­lops. Push wooden cock­tail sticks right through the spring onions and scal­lops to hold them to­gether.

3

Mix the chilli sauce with the co­rian­der. Cook the scal­lops in the oven for 10min. Trans­fer to a serv­ing plate and spoon a lit­tle sauce on each one to serve.

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