- Heat sesame oil in a wok or large skillet. Add the scallops and brown.
- Add nuts, bell pepper and cabbage. Mix and continue cooking until vegetables are tender.
- Add mandarins and stir in gently.
- Season with salt and ground black pepper to taste.
- Garnish with fresh chopped cilantro, if desired. Serve.
Discover the perfect marriage of the sea and the exotic with this sesame and cashew scallop stir-fry. A touch of sesame and creamy cashews enhance tender, juicy scallops, creating a symphony of flavours. Crunchy, colourful vegetables add irresistible freshness and texture, while mandarins lend a sweet yet tangy note that rounds out the dish beautifully. Each bite is a one-way ticket to a delicious, fragrant destination.
CHEF’S SECRET
Make sure your pan or wok is very hot before adding the scallops so they sear quickly, retaining their tenderness while slightly caramelizing on the outside.
- Lightly roast the cashews before adding them will intensify their flavour and add extra crunch.
- When slicing the red peppers, try to make them uniform in size for even cooking and an elegant presentation.
- The shredded Chinese cabbage should be added last to maintain its crunchy texture and vibrant colour.
- The canned mandarins add a sweet, tangy touch. Drain well to avoid adding excess liquid to your stir-fry.
- Add a pinch of crushed red pepper flakes along with the salt and pepper to further enhance the flavour.
- Chopped fresh cilantro gives the dish a herby, fresh touch that complements the other flavours beautifully. If you’re not a fan of cilantro, substitute Thai basil or fresh mint.
- Remember to taste and adjust the seasoning before serving.
- Serve this scallop stir-fry with fragrant rice or Asian noodles for a complete, tasty meal.