Lemongrass and Chilli Scallops with Lap Cheong

Last night the menu planner said Beef Fajitas with Salsa but what the menu planner didn’t know was that both of our kids would go for sleepovers at their friends’ leaving just Noel and I at home. Knowing that anything Mexican is a favourite of the kids we put the Fajitas on hold until tonight.

Instead, Noel and I decided to have scallops. Not just scallops but a spicy, flavoursome stir fry Noel created packed with vegetables and to add a different twist some Lap Cheong (chinese sausage).

To describe this meal that Noel cooked – DELISH!! It was magnificent and that’s coming from me - not a huge lover of scallops!

Lemongrass and Chilli Scallops with Lap Cheong
Serves: 2
ProPoints per serve: 10
500 grams scallops, roe removed, rinsed
2 teaspoons olive oil
1 Lap Cheong (chinese sausage) 30 grams
1 carrot, thinly sliced
1 teaspoon crushed garlic
1 teaspoon ginger
2 red bullet chillies, sliced
100 grams button mushrooms, sliced
½ red capsicum, thinly sliced
½ green capsicum, thinly sliced
3 spring onions, cut into 2 cm pieces
3 tablespoons lemongrass paste
2 tablespoons water
½ bunch fresh coriander, roughly chopped

Pat scallops dry on paper towel.

Heat 1 teaspoon of oil in a wok or large frying pan. Stir fry scallops until almost cooked, remove to a plate and set aside.

Heat remaining oil in work and Lap Cheong, carrot, garlic and ginger. Stir fry for 1 – 2 minutes. Add chillies and stir fry for a further 1 minute. Add mushrooms, capsicum, spring onions, lemongrass paste and water. Stir fry for 3 – 4 minutes or until vegetables are tender and paste mixed through. Return scallops to the wok and cook for 1 minute to reheat. Remove from heat.

Add coriander and toss to combine. Serve immediately.


(click here for a printable version of this recipe)