Resourceful and creative starters …

… cooking the stir fry

You'll need a wok – heat it and then add a tablespoon of rapeseed oil, heat until hot. Add the peppers and broccolini (you could add a teaspoon of garlic paste if you feel adventurous!) and season with salt and black pepper. Cook for 2 minutes and then place on a baking tray and into a warm oven. Sear your scallops in the “clock” pattern and then add the king prawns, cook for 2 minutes, add the veggies warming in the oven and then the black bean stir fry sauce. Cook for a further 2 minutes then serve immediately.

If you're nervous or unfamiliar with cooking scallops you might find the following useful. To sear means your scallops should be browned in intense heat on both sides – quickly, otherwise you'll be able to bounce them off the walls!

I always use the “clock” method. Make sure your frying pan stays in the same position. Make sure the pan is hot – I add a generous knob of butter to the tiniest drop of oil. Think of your pan as a clock face. Place a scallop at 12 o'clock and continue round the face until you come back to 12 o'clock – 12 scallops. As you reach your completed clock turn the first scallop and continue round again.

Remove your scallops and set aside on a baking tray. Speed is of the essence with a stir fry and with scallops. Alot depends on the size of the scallop, as a guide mine measured 3x2cms 1¼”. If you live near the coast you'll be able to source fresh scallops. Cooking times will vary depending on the size, the clock principle remains the same, for cooking larger scallops use a timer.

Check out the freezer aisle in your favourite supermarket – I buy 200g bags of scallops and 250g bags of king prawns, so even though your freezer is bursting you'll always be able to find room for scallops and king prawns!

A delicious dish, all the more so because it was simple, quick and easy.