500g/1lb 2oz large scallops
2 tbsp oil
1 bunch of spring onions (scallions), sliced diagonally
1 red (bell) pepper, seeded and thinly sliced
2 tsp grated fresh root ginger
2 garlic cloves, sliced
2 tbsp lime juice
3 tbsp chopped fresh coriander (cilantro)
sweet chilli sauce and boiled rice to serve
1 Cut the scallops into thick slices. Heat the oil in a wok or large frying pan. Add the scallops, spring onions, red pepper, ginger and garlic and stir-fry over a high heat for 2–3 minutes or until the vegetables are just tender.
2 Add the lime juice and cook for 1 minute. Stir in half the chopped coriander.
3 Serve the scallops immediately, sprinkled with the remaining chopped coriander, on a bed of boiled rice with some chilli sauce.