Scallops with vermicelli

This recipe is based on a memorable seafood meal Karena and Kasey enjoyed in Yantai, China.

Ingredients

1 Tbsp	Oil
2 Tbsp	Butter
12	Scallops, skirts removed (Main)
3 Tbsp	Peanut oil
3 cloves	Garlic, chopped
4 cm	Ginger, chopped
1	Red chilli, large, seeds removed and chopped finely
2	Spring onions, chopped
150 g	Vermicelli, cooked as per packet instructions (Main)

Directions

1. Heat a large frying pan over a high heat. Add the oil and butter.
2. Dry the scallops on paper towels and season with salt and pepper. Cook scallops in the pan for 30-60 seconds on each side, depending on how big the scallops are. Remove scallops from the pan and set aside.
3. Discard the oil and butter from the pan and wipe clean with a paper towel. Place back on the heat and turn it down to medium. Add the peanut oil and fry the garlic, ginger, chilli and spring onions. Cook for about 7 minutes, making sure to not let the garlic brown.
4. Add the cooked vermicelli to the pan and heat the noodles through. Serve the scallops on top of the vermicelli with some of the garlic, ginger, chilli and spring onion on top.

This recipe is taken from Karena & Kasey Bird's latest cookbook,

Hungry

(released November 22, 2016). Take a look at their recipe for tiramisu, also from the book,

here.