There are around 350 species of scallops worldwide, but Australia has only two main species: commercial scallops, with creamy coloured flesh and orange roe, and saucer scallops, which are sold without roe. The firmer white saucer scallops are ideal for this dish.
6 green onions
2 tablespoons peanut oil
½ teaspoon sesame oil
1½ teaspoons grated ginger
2 cloves garlic, crushed
150g sugar snap peas
24 Saucer Scallops, trimmed
2 teaspoons light soy sauce
Steamed jasmine rice, for serving
Finely slice green onions on the diagonal, keeping white and green parts separate.
Heat a wok, add peanut oil, sesame oil, ginger, garlic and the white part of the green onions and stir-fry for 1 minute. Add sugar snap peas and stir-fry for another minute.
Add Scallops and stir-fry, tossing gently, for 1 minute or so, until they just turn opaque.
Toss through soy sauce and the green part of the green onions and serve immediately with rice.
Prawns, Redclaw, Yabby.