Chilli, Ginger and Garlic Scallops (Scallops ala Noel)

Although Noel is definately the master chef of this creation I have the pleasure of being privileged to blog about it!! And yes I feel very special indeed.
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This dish is intense with flavour but enough to not overpower the delicateness of the scallops. I have been told to also say that it's the use of fresh ginger, garlic and chillies that make the dish and you would not get the same flavour from the jar variety of each ingredient. And as usual with most asian stir fry dishes ensure that you have all of your ingredients prepared so you are ready to "Wok and Roll"!!

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Chilli, Ginger and Garlic Scallops

Recipe Source: Noel

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Serves: 2

Points per serve: 3

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500g scallops

1 tablespoon olive oil

2 red birdseye chillies, finely sliced

2 cloves garlic, peeled and thinly sliced

1 thumbsize peice of ginger, peeled and thinly sliced

2 spring onions, sliced

1/2 red capsicum, finely diced

1 small head of broccoli, cut into small florets

2 tablespoons teriyaki sauce

2 teaspoons cornflour

1 tablespoon water

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Clean and rinse scallops. Individually pat dry scallops on paper towell (especially if using frozen scallops as this helps eliminate any extra water).
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Add oil to a wok and heat over high heat. Add the chilli, ginger and garlic. Stirfry for 1 minute. Add spring onions, red capsicum and broccoli. Stirfry for 2 - 3 minutes.
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To the vegetable mixture add scallops and toss over high heat for 2 - 3 minutes or until scallops are turning whiter. Add the teriyaki sauce and combine cornflour and water. Continue to stirfry until sauce thickens. Serve immediately.