Ingredients:
3 Tablespoon(s) Chopped Fresh Cilantro
1 1" Piece Gingerroot, grated
1 Teaspoon(s) Ground Coriander
3 Tablespoon(s) Lemon Juice
1 Grated Lemon Rind
1/4 Teaspoon(s) Ground Black Pepper
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground Cumin
1 Garlic Clove, minced
26 Ounce(s) Shelled Scallops
2 Tablespoon(s) Oil
2 medium Onions, chopped
3 medium Tomatoes, quartered
2 small Fresh Green Chilies, sliced
4 Lime Wedges, to garnish |
Directions: To make the marinade, mix all the ingredients together in a bowl.
Put the scallops into a bowl. Add the marinade and turn the scallops until
they are well coated.
Then cover and leave to marinate for 1 hour or overnight in the
refrigerator.
Heat the oil in a Balti pan or Wok, add the onions and stir-fry until
softened.
Add the tomatoes and chilies and stir-fry for 1 minute.
Add the scallops and Stir-fry for 6-8 minutes until the scallops are cooked
through, but still succulent inside.
Serve garnished with lime wedges.
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