Pan seared scallops served with stir fried bean sprouts and oyster sauce


  • 8 x scallops

  • Ground black pepper

  • 1 desert spoon Sesame oil

  • 1 cup Bean sprouts

  • 1 tbspn Oyster sauce

  • 1 x tspn butter

  • 1 tablespoon Chinese coking wine


  • 1.

    Season scallops with pepper. Heat cast iron pan and add sesame oil and fry scallops until carmelized each side (depends on size of scallops). As you turn scallops add in bean sprouts and gently stir fry as scallops finish. Remove scallops, deglaze with chinese cooking wine, add butter and oyster sauce and stir fry for 90 seconds. Serve scallops on top of sprouts, garnish with sweet cherry tomatoes if desired.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 189kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 16g
  • Carbohydrate 8g
  • Sugar 2g
  • Sodium 422mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Make sure you get pan nice and hot and dry scallops with kitchen paper before trying to caramelize - dont crowd a small pan or else you will stew and not caramelize

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