Ingredients
15 pc French Scallops (thawed)
1 Frozen Ready-to-heat Yam Ring
1 large Orange (halved)
15g Unsalted Butter
2 cloves Garlic (minced)
1 small Red Onion
½ Red Capsicum
½ Yellow Capsicum
30g Toasted Cashew Nuts
½ tsp Salt
½ tsp Black Pepper
1-2 tsp Cornflour
ORANGE SAUCE (Mixed Together)
1 tbsp Butter Orange Gravy (from searing scallops)
1 tbsp Oyster Sauce
1 tbsp Light Soya Sauce
1 tbsp Hua Diao Wine
2 tbsp White Rice Vinegar
2 tbsp Water
½ Orange (juiced)
2 tsp Sugar
OPTIONAL GARNISHING:
Carrot Flowers (boiled)
White Sesame Seeds (toasted)
Coriander
Method
- Rinse and dab dry the French scallops with paper towel. Sprinkle salt, pepper and cornflour. Mix well and set aside.
- Cut the onion into wedges and the capsicums into bite size pieces.
- Add butter to a frying pan, sear the scallops for 2 minutes on each side, squeeze in the juice from 1/2 an orange. Let mixture boil lightly and then remove scallops from the pan. Reserve 1 tablespoon of the butter gravy, add this to the sauce mixture.
- Airfry the yam ring according to package instructions, meanwhile heat up a frying wok. Add cooking oil, sauté garlic and onion until fragrant. Add in capsicums and fry for a minute.
- Pour in sauce mixture, it will thicken quite quickly. Add in scallops, cashew nuts and sesame seeds, give a quick toss and dish up.
- Place airfried yam ring in a deep dish, fill the hole with the scallop ingredients. Garnish with coriander and sliced oranges, enjoy the dish!
Recipe by Berlinda Goh
