Summary

Ingredients

• 8 scallop (s)
• 2 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sugar
• 2 teaspoons rice vinegar
• 1 teaspoon chilli oil
• 1 spring onion (s), finely chopped
• 3 cm ginger
• 100 g lamb`s lettuce
• 4 tablespoon chilli oil for frying

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Instructions

1. Bring the oyster sauce with soy sauce, sugar, rice wine, vinegar and chili oil to the boil briefly and stir. Add the spring onions, peel the ginger and press through the garlic press into the sauce. Let it steep on a low level and stir regularly.
2. Remove the corail from the scallops with a sharp knife (orange-colored rye sack of the scallop) and, if you like, make a beurre de corail. You can find the recipe under my recipes. Otherwise you can throw away the corail and fry the scallops in chilli oil for 2-3 minutes on each side over mild heat.
3. Clean, wash and dry the lamb`s lettuce and arrange it in the middle of the plates. Place the scallops on the bed of lamb`s lettuce and pour the sauce over them.