Serves 4
1 Tbs peanut oil, plus 1 extra
1 Tbs vegetable oil
2 tsp fresh ginger, minced
20 scallops
Salt
2 Tbs coriander, chopped
1/4 cup pinenuts, toasted
1 pawpaw
1 lemon
1/2 tsp brown sugar
1 Heat a frypan, add the first measure of peanut oil with the vegetable oil.
2 When hot add the ginger. Stir for a minute then add the scallops. Let sear for two minutes then turn and cook for one more minute. Season.
3 Plate the scallops then scatter over the coriander. Add the toasted pinenuts and the diced pawpaw.
